This pea pesto is made by quickly blanching fresh peas that are then added to basil, garlic, pine nuts and Parmesan. After a quick whiz in a food processor they are ready to be a topping for crostini with burrata cheese and proscuito or stirred into hot pasta or roasted potatoes. —shannon_davidson
Bring a large pot of salt water to a boil. Add half of the peas and cook for 4 minutes. Plunge immediately in ice water to stop the cooking and set the color. Strain and set aside.
In a food processor, add the blanched peas, basil, garlic and pine nuts. Pulse to combine. With the motor running, slowly drizzle in ¼ cup olive oil. Add ¼ cup Parmesan and pulse just to combine. Season with salt and pepper to taste.