Ingredients
8 ounces fresh pea shoots
1/2 clove garlic, sliced
2 1/4 cups homemade or store-bought low-sodium vegetable stock
Pinch of xanthan gum
1/4 cup extra-virgin olive oil
Coarse salt
Freshly ground white pepper
Preparation
Bring a large pot of water to a boil over high heat. Prepare an ice-water bath and set aside. Add pea shoots to boiling water and cook until crisp-tender, about 1 minute. Drain and transfer to ice-water bath to cool. Drain and pat dry, removing any excess water.
Very finely chop pea shoots and transfer to the jar of a blender, along with garlic, vegetable stock, and xanthan gum; blend until smooth, about 2 minutes. With the motor running, slowly drizzle in olive oil. Season with salt and pepper. Strain through a fine-mesh sieve; serve.
