Pea Tendril and Pistachio Pesto

The 2021 Spirit Hill Blanc de Blancs is driven by Chardonnay, bright acidity, fine mousse, and notes of citrus, green apple, and subtle brioche. That structure mirrors the vibrant, slightly sweet snap of pea tendrils, while the wine’s acidity keeps the palate lively against the richness of pistachio.

Ingredients

Heaping ½ cup pistachios, chopped & toasted

A few big handfuls of pea tendrils (or any mild soft leafy green)

Zest & juice of 1 small lemon

1 small garlic clove

Salt & Pepper

Olive Oil, a few tablespoons to ¼ cup

Optional: a handful of fresh basil or mint

Optional: grated parmesan cheese

Method

In a food processor, pulse together everything except for the olive oil. Drizzle the oil slowly while the blade is running. Add as much or a little olive oil as you want. Less oil will make a chunkier pesto; more olive oil will make it smoother.

Taste and adjust seasonings.

Spoon over toasted crunchy bread with prosciutto and burrata

Serves: about 1.5 cups