1/4 c. almonds
1 1/2 c. pea shoots
1/4 c. + 1 tbsp. grated parmigiano reggiano
1 lime, juiced
1/4 c. olive oil
2 cloves garlic, minced
salt and pepper to taste
4-5 shakes garlic powder
3-4 shakes of dried basil and oregano
1 bunch asparagus
1 medium zucchini
1/2 c. cherry tomatoes, diced (seasoned to taste with: s&p, garlic powder)
1. In a medium sized or large food processor, add the almonds, pea shoots, grated cheese, lime juice, garlic and seasonings. While pulsing the ingredients, pour the olive oil through the opening on top. Continue to pulse until the mixture is smooth and is a creamy green in color.
2. Clean the zucchini and asparagus and cut off their ends. With a y-shaped peeler, peel the zucchini and asparagus into strips. Set aside. Cut the cherry tomatoes into quarters and season.
3. In a large bowl, gently toss the vegetables with the pesto until well coated.
4. Transfer to a serving dish, garnish with the tomatoes (and pea shoots, if you desire) and enjoy!