1 lb. English peas, shelled (about 1 C. after shelling)
1/4 C. extra-virgin olive oil
1/4 C. grated pecorino Romano cheese
2 tsp. finely chopped fresh tarragon
Sea salt

Prepare an ice-water bath. Bring a medium pot of salted water to a boil and cook the peas for 1 minute. Drain the peas and immediately transfer them to the ice water bath to cool. When cool, drain again. In the bowl of a food processor fitted with a steel blade, blend the peas and olive oil until well combined but still slightly coarse. Transfer the pesto to a small bowl. Mix in the cheese and tarragon. Salt to taste and serve immediately.