Green Pea Pesto

Sometimes there is definitely such a thing as too much of a good thing.

This is NOT one of those cases.

This is a case of precisely enough of every ingredient to make a great thing.

Your regular run of the mill pesto is made up mostly of basil, which can be expensive to buy, or if you've got a super green thumb and manage to grow the stuff you know that only so much grows on one little basil plant at a time.

 This version uses just enough of it to add a gorgeous herby flavour without being super bossy or over-powering, 

and without decimating your stash.  The peas add a nice sweetness, and really stretch out your basil, leaving plenty on your plant for other yummy things, like salsa, or bruschetta. mmm.

You just buzz it all up in your handy dandy little food processor.  Eazy peazy, lemon squeezy.

Toss with hot pasta for a super easy side dish (i like to use orzo, just 'cause),

smear it on crusty bread and top with shaved parmesan for an easy app, or even use it as a dip.

Hell, sometimes I even eat it with a spoon, but don't tell anyone.

Makes approx. 2 cups  (which is a lot - i tend to half the recipe for the two and a half of us)

1 cup frozen peas, thawed

3 tbsp parmesan cheese

2 cloves garlic, minced

1 tsp lemon juice

1/2 cup loosely packed basil leaves, chopped

2 tbsp olive oil

Put everything except the oil into the food processor and let 'er rip.

You're supposed to slowly add the olive oil in a thin stream, but my little processor doesn't have a spot to do that,

so i just add it in two batches, buzzing well in between.

Make it as chunky or smooth as you want, and enjoy!