June's answer to August's basil and tomatoes, fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that you¿ll find even more ways to use it for a burst of early-summer flavor.




  • In a large saucepan add peas to boiling salted water. Return to boiling; cook 1 minute. Drain and rinse with cold water. Drain well. Transfer to a food processor. Add oil, garlic, Parmesan, lemon juice, salt and pepper. Cover and process until nearly smooth. Transfer to a bowl. Stir in mint. Store, covered and refrigerated, for up to 3 days, or freeze up to 3 months.


Nutrition Facts

26 calories; 1 g total fat; 0 mg cholesterol; 67 mg sodium. 4 g carbohydrates; 1 g protein;