Yield: 1 generous cup

This is a pesto made from green peas; hence “pea-sto.” To me, it personifies spring, but I crave it year-round because it’s beautiful, tasty and filling. Use it as you would any pesto: tossed with warm pasta, dolloped into soups or spread on grilled sliced bread rubbed with a roasted or raw garlic clove as in the photo.

1 generous cup fresh or frozen peas
1/3 cup walnuts
2 tablespoons nutritional yeast (available at health food and organic markets)
1/2 teaspoon salt
a few grinds of fresh pepper
2 tablespoons minced fresh or fresh-frozen mint
zest of 1/2 lemon

If using fresh peas, blanch in boiling water for just a minute or two and drain well. If using frozen peas, place in a colander and run under water to thaw; drain well. Toast walnuts in a small skillet over medium-high heat for just a few minutes or until lightly toasted. Place all ingredients in the bowl of a food processor and process until mixture reaches desired consistency. Serve or refrigerate, covered, until serving time.

Note: the mixture can be thinned out with olive oil if you prefer it to be more sauce-like.