This pesto is so perfect for spring and especially for Easter if you want a delicious side dish option or have a family member who is vegan. Throw it over whatever pasta shape or style your heart desires. It would even be delicious over chickpea, lentil pasta or even zoodles or spaghetti squash!
1 cup sugar snap peas
1/2 cup parsley leaves
1/2 cup basil leaves
1/2 cup pistachios
2 cloves garlic, minced
1 lemon, zest and juice
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Blend all the ingredients in a blender together.
Serve over hot pasta with a little added salty starchy pasta water.
You could add over some extra fresh basil leaves or edible flowers to make it look extra springy and delicious and enjoy!
