Spring Pea Pesto

Makes 1¾ cups

1            garlic clove, peeled
1            ounce Pecorino Romano, cubed
1            10-ounce bag frozen peas, thawed 
¼           cup basil
1            tablespoon pine nuts
½           teaspoon lemon zest
½           teaspoon kosher salt, plus more to taste
              pinch black pepper, plus more to taste
⅓           cup olive oil

Nutritional information per serving (2 tablespoons): Calories 77 (74% from fat) • carb. 3g • pro. 2g • fat 6g • sat. fat 1g • chol. 2mg • sod. 134mg • calc. 1mg • fiber 1g

1. Insert the metal chopping blade in the work bowl of a food processor. With the unit running, drop the garlic through the feed tube and process until finely chopped. Add the cheese and pulse 4 to 5 times to roughly chop, and then process until finely grated.
2. Add the peas, basil, pine nuts, lemon zest, salt, and pepper. Pulse to roughly chop. Scrape down the sides of the bowl. With the machine running, add the olive oil in a slow, steady stream through the feed tube, processing until combined and emulsified, about 1 minute.
3. Scrape down the sides of the work bowl. Process a bit of water into the mixture if you prefer a thinner pesto.
4. Transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen for up to 2 months.