Spring Pea and Leek Soup with Pesto - Edible Santa Barbara and Wine Country

Ingredients

• 1 tablespoon olive oil
• 2 large leeks (cleaned and chopped (yield about 2 1/2 cups))
• 1 1/2 pounds English peas (shelled)
• 5 cups vegetable stock
• Coarse sea salt
• Black pepper
• 2 cups basil leaves (packed and roughly chopped)
• 1 large pinch coarse sea salt
• 8-10 grinds black pepper
• 1 shallot (peeled and finely chopped)
• 2 tablespoons pine nuts
• 1/2 cup olive oil
• Juice of 1 large lemon