If you were a child of the 60s or 70s your parents probably had frozen vegetables in the freezer throughout the year that someone in your house would heat up as a side vegetable for dinner.

Fast forward to today, where we (speaking from California) can get fresh vegetables most of the year. Yes, there are seasons here (well, one or two) but fresh vegetables are so much more available than in the 60s or 70s. So this idea of keeping a bag of frozen vegetables in your freezer seems so antiquated. But I've come to learn that that's wrong. 

I've learned that keeping bags of frozen peas and corn are the most often used frozen vegetables. But there are lots of frozen vegetables so your favorite might be available frozen. 

That's where this recipe shines. A bag of frozen peas is transformed into a tasty pesto. The peas impart a brilliant green color and a fresh Spring flavor. But the other ingredients elevate it above a bowl of mashed peas. 

We've served it as an appetizer but it could be a pesto and pasta meal, a spread on a sandwich, a topping for you side dish (such a roasted potatoes, asparagus, or carrots). But most of the time I serve it as an appetizer. 

Pea Pesto

Ingredients

• 1 lb. (16 oz.) frozen peas, thawed
• 2-3 cloves garlic, minced
• 1/2 cup Parmesan cheese, finely grated
• 1 tsp. Kosher salt
• 1/8 cup pine nuts
• 1/4 tsp. freshly ground black pepper
• 1/3 cup EVOO, plus more for processing
• 1/4 tsp. white pepper
• 5-6 drops of hot sauce, Tabasco, Crystal, etc. (or more to taste/preference)
• Juice of 1/2 lemon
• Red pepper flakes

Instructions

Process all ingredients in a food processor. Continue to process and slowly add more EVOO until reaching desired smoothness. Taste and adjust ingredients to taste.

Served with crostini crackers or cut vegetables.