½ tsp. fine sea salt 2 cups fresh basil leaves 1 cup shelled green peas (fresh or frozen) unthawed
Directions: 1. Bring a pot of salted water to the boil. Cook pasta according to instructions.
2. In a dry skillet over medium heat, toast the pine nuts until lightly golden. Remove from heat and set aside.
3. Place peeled garlic in a food processor and pulse to mince. Add the toasted pine nuts (reserve a few for garnish), olive oil, salt, basil, and one cup peas and blend on high to mix. Add more olive oil if you like a looser pesto. Taste and adjust seasoning if necessary. Toss with Pasta and serve.