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Sweet Peas with Flower Petals & Mint Pesto
Recipe By Liz Barbour

Serves 6-8 as a side dish

1 pound bag frozen Petite Peas (these are the sweetest), thawed

1-cup fresh mint

1-cup fresh flat leafed parsley

2 Tbs rice vinegar (or white vinegar)

1 tsp sugar

1 cup canola oil

Salt and Pepper

¼ cup chive petals or other assorted flower petals

1. Roughly chop the mint and the parsley.
2. Add the vinegar, sugar, and half the oil to the blender or food processor.
3. Add the chopped herbs and pulse until the ingredients have formed a paste. With the motor running add the remaining oil and blend to combine.
4. Pour half the pesto over the peas and stir to combine. Add more pesto if you like. Season with salt and pepper to taste. Garnish with petals.