Spring Pea Pesto

In a food processor add peas, mixed herbs, lemon zest, lemon juice, chives (or green onion), salt, pepper and olive oil.
Pulse for a few minutes until the peas break down but are still textured.
Serve immediately or store in the fridge for 3 days.

Ingredients

2 cups peas, either frozen and thawed- or use fresh English peas (see notes)
1/2 cup packed mixed herbs mint, tarragon or dill
zest of one lemon
2 1/2 tablespoons lemon juice
1 tablespoon minced chives or green onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 cup olive oil

Notes

If using fresh English peas, blanch lightly in salted water, until vibrant and floating, strain and plunge into cold water.

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