Spring Pistou

May 29, 2025

Trust me—you are going to want to drizzle, spread, and spoon this onto everything. This Spring Pistou is a vibrant, punchy green sauce made with tender pea tendrils or fava tops, spring onions, grassy olive oil, and nutty Parmesan. It’s like pesto’s delicate, spring-forward cousin.

Spoon it over roasted asparagus or carrots, toss it with blanched peas or favas, swirl it onto toast, or stir it into warm pasta or grains. It’s incredibly versatile, comes together in minutes, and makes any dish taste instantly more alive. Once you make it, you’ll start dreaming up new ways to use it—so make a double batch.


Ingredients

2 ¾ cups (78 grams) pea tendrils or fava tops, roughly chopped
½ cup (50 grams) spring onion, roughly chopped
⅓ cup (35 grams) Parmesan cheese, grated
3 tablespoons (40 grams) olive oil
3 tablespoons (40 grams) neutral oil (like grapeseed or sunflower)
Salt, to taste


Instructions

Roughly chop the pea tendrils or fava tops and spring onion.

Place them in a food processor along with the Parmesan.

Add the olive oil and neutral oil, then pulse until the mixture becomes a coarse puree — you want it blended but still with some texture.

Taste and season with salt as needed.


How to Use It

Toss with roasted or steamed spring vegetables, swirl into pasta or grains, spread on toast, or dollop over grilled fish or chicken.

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