This quick and easy pesto was inspired by my undying love for the green stuff. Not wanting to make another trip to the grocery store for basil and all the usual trimmings, I shopped around in my kitchen, pulling frozen peas and pistachios from my freezer and parmesean and garlic from the fridge. Armed with a sharp knife, I minced away as my peas underwent a transformation shifting from staple side dish to a sweet, slightly garlicky spread. I'll be stocking up on more frozen peas soon.

Pea and Pistachio Pesto:

♥ 1/3 cup frozen peas
♥ 1 clove of garlic
♥ 1 heaping tablespoon of grated parmesean cheese
♥ 1 tablespoon of raw, shelled pistachios
♥ 3 tablespoons of Spanish olive oil

Mince a small portion of the peas with the garlic. Continue to incorporate the rest of the peas, parmesean and pistachios and continue to chop until the mixture is completely minced and there are no big chunks of peas left. Transfer the pesto to a bowl and top with 3 tablespoons of olive oil, cover and refrigerate.

By Rachel Tucker | Image: Rachel Tucker