Begin by blanching the
Green Peas (3 cups)
in boiling water for 2 minutes and then moving to them to an ice bath to chill. Remove the peas from the water once chilled.
In the bowl of a food processor, pulse the
Roasted Pistachios (1/4 cup)
until they are in small pieces.
Add the chilled peas,
Fresh Mint Leaves (1/4 cup)
Lemons (1 tsp)
Parmesan Cheese (1/4 cup)
(if omitting parmesan add a generous pinch of salt) - pulse in the food processor until ingredients are well combined, but not smooth.
Garlic (1 clove)
Olive Oil (1/3 cup)
into a food processor. Add more olive oil if needed.
Taste the pesto for seasoning, add
Salt and Pepper (to taste)
as necessary. Cover and chill in the refrigerator until you are ready to serve. Enjoy!