Pea Pesto

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1 cup of very sweet, fresh shelled peas

About 1/2 cup extra virgin olive oil, preferably Catalan

1 tablespoon finely chopped toasted Marcona almonds

Grated zest of one lemon

1 tablespoon grated Parmigiano-Reggiano

Fine sea salt to taste

About 1 teaspoon lime juice

About 1 teaspoon young ginger, freshly grated

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