Important interruption

You should really go make this pea pesto immediately. Reason one: it is awesome. Reason two: It is super easy and takes very little effort. This is cuisine for the lazy, you barely turn on the stove. Trust me, my other accomplishments this weekend include an accidental six hour nap (i think I'm getting sick? or depressed? i don't know! I don't feel sick or depressed but six hour naps were the earliest signs of both mono and crushing barely treatable depression! Maybe it's a summer cold), dozing off during church (but I went to church!), and reading a 460 page book in one (long) sitting.

So, we have now established that this should be made immediately. Well, first you should go to the farmer's market and get freshfreshfresh peas. Do not mess around with frozen, or heaven forbid, canned peas, as they are both nast-o and should be banned from the planet. Is there any food that is as ruined by processing as beautiful sweet peas?

Now, as usual, I modified the recipe. Making anything from Smitten Kitchen puts me into this intense conflict between my belief that Deb (aka the Smitten Kitchen lady) can do no wrong and my complete and total inability to follow directions without tweaking them. So, for this recipe, the biggest change was adding mint-roughly half the amount of fresh mint leaves as peas, I guess? I think this really enhanced the flavor of the pesto-mint and peas are perfect together! Other little changes you can take or leave: I doubled the garlic because I don't plan on kissing anyone tonight, cut down on the cheese because I like pestos with less cheese so I can sprinkle more on top (also becacuse I was using my good expensive parmigianno reggiano and a little goes a long way). I swapped in some almonds for the pine nuts because I could!

This is the most amazing thing I've eaten today. And that includes an Egg Mcmuffin and chocolate-peccan banana bread.