It’s another dish where the options are endless, can be made year-round, and the inspiration is found in the seasons. In this case, spring calls for a light and bright approach with a combination of vibrant lemons, fresh basil, sweet peas and the perfect amount of nutty Parmesan. This pesto is delicate on the palate, full of flavor and can be served on fresh bread, like I’ve done here, dolloped on chicken or salmon, or even mixed into a beautiful pasta. The variety found in something so simple to whip up, in addition to being healthy’ish, is where true beauty lies in the kitchen.

Ingredients:

• 16 oz bag of frozen peas, thawed
• 2 garlic cloves
• ½ cup fresh basil + extra to garnish
• 1 lemon – zest and juice
• 1 cup Parmesan – grated
• 1 ½ teaspoon salt
• ¼ cup olive oil
• ½ cup ricotta
• Bread of your choice, sourdough or baguette

In a food processor or blender, add the peas, garlic, basil, zest and juice of lemon, Parmesan, and salt. Mix until well blended. With the food processor running, slowly add in the olive oil until well mixed. Cut the bread into bite size pieces, about 1 inch thick. (Optional, drizzle bread with olive oil and toast in a 350°F oven for about 5 minutes, until lightly crisp) Spread about 1 Tablespoon of ricotta on top of bread, then with 1-2 Tablespoons of the pesto. Garnish with freshly chopped basil and extra lemon zest. Store remaining pesto in the fridge in a sealed container for up to 3 days.