by Lisa Giroday, Sandra Lopuch and Sam Philips | Summer solstice recently graced us with the longest day of the year, and fruits/veggies galore – raspberries, strawberries, zucchini blossoms, greens, baby carrots, cucumbers, etc. – are now bountifully in season. One veggie that we especially love this time of year is peas. Whether you prefer snap peas or shell peas, these delicious pods of goodness are currently at our fingertips.

Keep in mind, if you haven’t planted peas and still want to, you still can! If you plant peas in July or August, you can reap a delicious fall crop. Also, remember that pea shoots are delectable, too (see our article on peas we that we posted last year for more info on how to plant and all that). Pick peas often before they get “woody”, less tender, and less flavourful. If you have a bounty and need a use for them, we love incorporating them into a pesto. Seriously, just consider what else is in season: basil, dill, and garlic scapes! All can be gloriously combined in this pesto for crudités, pastas, fish, or veggies. This pesto is super versatile and tastes like a salute to early summer…

Ingredients

• 2 handfuls of fresh snap peas
• 2 garlic scapes
• 1/4 cup extra-virgin olive oil
• sea salt to taste
• freshly ground pepper to taste
• fresh juice of 1 lemon
• 1 sprig dill
• 10 basil leaves
• 3 baby scallions

Ok, here’s where we get lazy. You don’t need to cook any of these ingredients; simply chop ’em up (snap peas, pod and all) and add them with olive oil, lemon juice, salt, and pepper to a food processor and pulse until the desired pesto-ish texture ensues. Serves 4. The results will keep in the fridge for up to a week. Enjoy!