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Pea Tendrils--Get your love on with this Spring Treat, Natures Aphrodisiac!


There is something about the rights of Spring that go hand in hand with pea tendrils, and our fresh pea tendrils are at their peak right now! These are a true spring treat, they are an excellent source of micronutrients that are often lacking in people's diets. They'll add a bit of protein and fiber to your diet, vitamins C, A, K, and other vital vitamins and minerals, as well as some lead in the pencil--they are also thought to be an aphrodisiac! (according to the book, The Perfumed Garden) Never eaten pea tendrils before? What to do, what to do? Our favorites are to just mix them into salads, make a wonderful Pea Tendril Vinaigrette that we learned from Willamette Valley Vineyards, a super Pea Tendril Pesto, or just stir fry them Asian style with garlic. Here are some scrumptious recipes we can't wait for every spring:


Pea tendril pesto:

4 cups pea shoots

cloves garlic, peeled

1/2 cup pine nuts pistachios or walnuts, toasted (I prefer pine nuts)

1/2 cup parmesan-reggiano

Zest and juice of one lemon

1/4 tsp red pepper flakes

1/2 cup extra virgin olive oil

1/2 tsp salt


Roughly chop pea shoots.

Add all ingredients but oil to blender and pulse to combine.

Add olive oil in a steady stream while pulsing until the ingredients form a loose paste.

If the mixture is too thick, add olive oil one tablespoon at a time until you reach the desired consistency. I like to serve over angel hair pasta.


Garlicly stir-fried pea tendrils

1/2 lb pea tendrils

1 tbsp olive oil

1 clove garlic finely chopped

salt and pepper to taste

1 tbsp cold water


Heat the oil in a large saute pan. Add the garlic and saute until soft, about one minute.

Add the pea tendrils and saute for an additional 2-3 minutes. (The leaves should still be vibrant green but soft.)

Season with salt and pepper then remove pan from heat and mix in the water before transferring the tendrils to a serving dish.


Pea Tendril Vinaigrette

1 fresh shallot

1/4 cup stone ground mustard

1/2 cup red wine vinegar

1/4 cup apple cider vinegar

1/4 cup water

1 tsp Kosher salt

1 Tbsp coarsely ground black pepper

1 green onion

2 oz fresh pea tendrils

1 pint olive oil


Place all ingredients in blender, and mix several times changing from low to high. Vinaigrette should be smooth and have a light green color. Enjoy on your favorite salad, topped with fresh pea tendrils.










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