I sort of fell in love with this pesto. I found fresh English peas and needed to have them.
I had tomatoes, cucumber, basil, and mint in the garden and I had recently found Bufala Mozzarella (the easiest for those of us lactose intolerants). This pesto tied it all together. After I topped my salad with this pesto a half dozen times, I added oil to make it a dressing, added parmesan to top pasta, ate it plain with Greek Yogurt, and served it as a spread with crackers and goat cheese.
1 cup fresh English Peas, shelled
1/3 cup walnuts, toasted
1 clove garlic
1/2 cup extra virgin olive oil
3 teaspoons mint
1/2 teaspoon salt (more to taste)
pepper to taste
Maldon Sea Salt (or other flake salt) for finishing
Bring a pot of salted water to a boil. Throw the peas in for one minute. Immediately strain (reserve some of the liquid) and blanch in ice cold water to stop the cooking process. These should still be crisp.
Combine all, except the oil, in a food processor. Pour in the oil in a steady stream. Taste for salt and pepper. If you’d like it a little thinner, add 1 teaspoon at a time of the reserved water until you have reached your desired consistency.