1 cup shelled garden peas (or thawed frozen peas)
2 T. extra virgin olive oil
¼ cup fresh basil leaves (you can change out the herbs to suit your taste)
Salt and pepper to taste
Pulse in a food processor until almost smooth but there is still some texture left.
Serve as a dip for fresh vegetables or spread puree on toasted slices of French bread and top with a dollop crème Fraiche and a swirl of Sriracha or chipotle tabasco.