Basil & Sweet Pea Pesto With Sovrano Cheese

• 1 cup fresh sweet green peas
• 1 bunch fresh Italian basil
• 2 cloves of garlic
• 1/2 cup good quality extra virgin olive oil
• 1 pinch salt & pepper (to taste)
• 1/4 cup grated sovrano cheese

1. This recipe can be done in the food processor or can be hand-chopped. I prefer the hand-chopped method, giving the pesto a more rustic feel. On a cutting board, finely chop the basil and run your knife through the sweet green peas, breaking them up.
2. Add the basil and peas to a bowl with the two cloves of garlic (finely minced), the lemon juice, the extra virgin olive oil, the grated sovrano cheese and salt and pepper, to taste. Mix together well.
3. If you are using this to top a thin crust pizza, like I did, when you are ready to assemble the pizza, spread the pesto on the dough and top it with your cheese of choice. I used Sovrano and fresh mozzarella which are sharp and salty, contrasting the sweet pea and basil mixture. Thinly sliced asparagus also goes well with the pesto.

fresh sweet green peas, italian basil, garlic, extra virgin olive oil, salt, sovrano cheese

Taken from food52.com/recipes/22706-basil-sweet-pea-pesto-with-sovrano-cheese (may not work)