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.