Pea Pesto

1 cup frozen peas, thawed completely
1 small bunch basil leaves, roughly chopped
1 or 2 cloves of garlic (depending how "garlicky" you like it)
1/4 cup toasted walnuts
1/4 cup grated parmesan cheese
About 1 cup good olive oil
Salt and Pepper to taste

Toss everything except the olive oil and salt & pepper in the bowl of a food processor fitted with the steel blade. Pulse 3 or 4 times to combine.
With the machine running, drizzle in the olive oil through until it reaches the consistency of a sauce, but not too thin or too thick (like a paste). Scrape down the sides of the bowl to assure every little bit was combined and pulse a few more times.
Pour sauce directly onto pasta or anything else you are serving this with, or pour into air-tight container and store in the fridge for up to a week.

*I love making pesto! The great thing about it is that while basil is the traditional way to make pesto, you can use just about anything you want in place of basil: spinach, peas, broccoli, sun-dried tomatoes, eggplant...you name it (within reason of course)! Remember, too, that pesto is an uncooked sauce, so it's best to use the best and freshest ingredients you can find. Pesto goes great with just about anything, but it doesn't keep for every long, so use it as soon as you can! Play around with the ingredients, and as always, have fun with this recipe!

No one has ever seen God; but if we love one another, God lives in us and his love is made complete in us. 1 John 4:12