On a bright but cool day, I made spring pea pesto using frozen peas. When the fresh ones appear at the market, I will whip up another batch, but for now frozen are the perfect way to navigate the awkward seasonal transition.
A delicious (and vegan!) pesto with a twist-- fresh peas & mint combine with sunflower seeds for a bright taste of summer. Spread on veggie burgers, toss with pasta, swirl into veggie soups, freeze cubes for a summer blast in January.