1 3/4 c fresh sweet peas, blanched (cooled)
1/2 c Jones family farm Caldwell or Dutch girl winter vintage hard goat cheese
1/2 c toasted pine nuts, walnuts or pecan (cooled)
1/8 c rosemary/thyme olive oil**
1/8 c olive oil
s/p to taste
**if you don't have rosemary/thyme oil, use 1/4 c olive in total and add 1/2 tsp of each finely chopped fresh rosemary and thyme.
Toss all of the ingredients in a food processor except oil. Puree, I like mine a little on the chunky side. Scrap down sides. With processor running slowly drizzle in oil.
Serve on toasted baguette,toss with pasta and shrimp, add in a risotto etc.
Store in an airtight container, with a layer of olive oil over top or a sheet of wax paper over top, in refrigerator.
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