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Chef Josh Capon’s Spring Pea Pesto
Which can also be served as an hors douvre – delicious in the springtime whether you’re putting it on a crostini or matzo and topped with some shaved ricotta salata!
2 cups fresh or frozen peas – if you use fresh peas, make sure you blanch and shock them
1 cup mixed herbs – I used mint, tarragon, dill, chives
1/2 cup toasted pine nuts
3 garlic cloves
1 lemon juiced & zested
1/2 cup EVOO
S&P
Puree it all in a blender. Don’t make baby food – keep it coarse!
