Using frozen peas to make spring pea pesto with scallions, lemon juice, almonds and Pecorino is the perfect way to transition from winter to spring.
1–10 ounce package frozen peas, thawed
2 garlic cloves, peeled
1 scallion, roughly chopped
1/4 cup blanched almonds
1 ounce Pecorino cheese, grated
Juice and zest of 1/2 lemon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
In a large saucepan of salted boiling water, cook the peas for 2-3 minutes until they are just tender. Using a slotted spoon, transfer the peas to a bowl of ice water to stop them from cooking. Drain the peas once they have cooled.
Pulse the garlic and scallions in the bowl of a food processor until they are minced. Add the peas, almonds, Pecorino, lemon juice and zest, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
Store in an airtight container in the refrigerator.