Summer Pea Pesto

1. 1

   Bring a large pot of salt water to a boil. Add half of the peas and cook for 4 minutes. Plunge immediately in ice water to stop the cooking and set the color. Strain and set aside.

2. 2

   In a food processor, add the blanched peas, basil, garlic and pine nuts. Pulse to combine. With the motor running, slowly drizzle in 1/4 cup olive oil. Add 1/4 cup Parmesan and pulse just to combine. Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.