Make Ahead

Sea Bean Pesto

February 26, 2021
0 Ratings
Photo by Kaitlin Gooding
Author Notes

This is a delicious recipe representing the Carolina Coast. If you haven't heard of the sea bean, it's locally grown here in Charleston, SC. We paired this pesto with squid ink farfalle, shiitake mushrooms, and pistachio crumbles. This recipe comes from chef Bryan Pierce Bowers who also went to culinary school in Charleston and now works in Columbia at a in Columbia called De Vino Rosso. —Kaitlin Gooding

  • Prep time 5 minutes
  • Cook time 3 minutes
  • makes 3/4 cup
Ingredients
  • 1/4 cup pistachios
  • 1/4 cup parmesan
  • 1 garlic clove
  • 1 lemon (zest & juice)
  • 6 tablespoons extra virgin olive oil
  • 1 cup arugula
  • 1/4 teaspoon chili flakes
  • 1 teaspoon fish sauce
  • 1.5 cups sea beans
In This Recipe
Directions
  1. Combine all ingredients into a food processor and blend until smooth. Use the pesto on pasta of choice and enjoy or keep in an air tight container in the refrigerator up to one week.

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1 Review

meganvt01 February 28, 2021
Hello! Just wanted to make sure you saw our contest rules (https://food52.com/blog...) and that we would like to see the name and location of the restaurant that inspired your dish in the head note. Thanks!