Sugar Snap Pea and Green Garlic Pesto

Ingredients

• 1 ¾ cups fresh basil leaves, cleaned and dried
• 2 tablespoons green garlic bulb*, (white)
• ⅓ cup green garlic stalks, chopped, cleaned and dried
• ⅓ cup pine nuts
• ½ cup parmigiano reggiano, grated
• 6 tablespoons extra virgin olive oil, or more to taste, double if want
• ½ teaspoon sea salt
• 1 pinch fresh cracked black pepper
• 1 cup sugar snap peas, strung, cleaned and dried

Instructions

1. Make the pesto base first: Place basil leaves, green garlic - whites and greens, pine nuts, cheese, olive oil, salt and pepper in a food processor. Pulse until a nice paste forms. Add more olive oil if desired.
2. Heat a 12" skillet, add 1 t. olive oil. When very hot, add the sugar snap peas and sauté until tender-crisp and blistered, about one minute or two. Take off heat. Cool slightly. Add to the food processor and pulse until the sugar snaps are the size of small peas. I like to keep the sugar snaps a little chunky - so you can see their texture.
3. Put the finished pesto into a clean glass container, cover with a film of extra virgin olive oil. Press a piece of plastic wrap firmly on top, cover an refrigerate. Use within 1 week.
4. Wonderful as a topping for Naan bread and Pizza. See suggestions.
5. Serving Suggestion: Toss the Pesto with warm, just cooked Pasta, I have used Soba Noodles made with Buckwheat Flour - a good source of fiber. Then, top can top with some sautéed Sugar Snap peas, shavings of Parmigiano Reggiano and some toasted Pine Nuts.
6. As a base for Naan Bread: I love this one - the bread is cooked in a skillet, then add some pesto and toppings you desire.
7. In photo of BLOG: Add some quickly Sautéed Shrimp over the Pesto, dot with Goat Cheese, Sliced Cherry Tomatoes, Pine Nuts and sautéed Sugar Snap Peas (split open). Heat in a hot oven to melt and meld all together - you will not need to have the oven on for more than a few minutes, and won't loose the bright green color of the Sugar Snap Pea Pesto. Scatter fresh herbs on top if desired.

This recipe may not be reproduced without the consent of it's author, Karen Sheer.