Preparation

• Bring a medium pot of water to a boil over high heat. Add the fresh peas and blanch until bright green and just tender, about 3 minutes. Drain, shock in ice water, drain again, and set aside.
• Pulse the peas, Parmigiano, mint, sunflower seeds, lemon zest and juice, 3/4 tsp. salt, and 1/4 tsp. pepper in a food processor until finely chopped. With the motor running, drizzle in the oil and process until emulsified. Season to taste with salt and pepper.

Make Ahead Tips

The pesto will keep for 3 days; refrigerate with plastic wrap pressed directly on the surface.