It's a new day for pesto! Swap basil for peas to make a spring condiment that brightens up your winter dishes. It's delicious in an omelet, on crostini with ricotta cheese, in a vegetable pasta salad, or even on top of a baked potato. The possibilities are endless.

Ingredients:

• 10 oz fresh peas
• 2 garlic cloves
• ½ cup grated Parmesan cheese (optional)
• 2 teaspoon salt to taste
• 1 teaspoon lemon juice
• ¼ teaspoon black pepper to taste
• ⅓ cup extra virgin olive oil

Directions:

1. Pulse all ingredients in a food processor or blender. Keep in the refrigerator for a week or freeze in an ice cube tray and transfer to a freezer safe container for up to six months.

What will you make with your pea pesto?