Pea Pesto

• 2 cups chicken stock
• 4 cups shelled fresh peas (about 4 pounds in the pod)
• 1 to 2 tablespoons chopped garlic
• 1 to 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper

1. In a large saucepan, bring the chicken stock to a boil over medium heat. Add the peas, reduce the heat, and boil the peas gently until tender, about 10 minutes for large peas (smaller ones cook more quickly). Drain and reserve the stock.
2. Place the peas in a food processor with 1 cup of the reserved stock, 1 tablespoon garlic, 1 tablespoon lemon juice, and salt and pepper to taste. Process to a smooth puree. At this point taste the cream and adapt it to your taste. If you'd like more lemon juice, add it. Missing that garlic heat? Add it. Not creamy (which can happen if the peas are not cooked quite enough or if they are starchy)? Add more stock.
3. Place the puree in one-cup containers or half-pint freezer jars leaving 1 inch of headroom and freeze.

chicken stock, fresh peas, garlic, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/pea-pesto-51253050 (may not work)