Add all ingredients except for olive oil to a food processor and turn on for about 30 seconds, until ingredients are finely chopped up, scraping down sides with a silicone spatula if necessary.
Drizzle olive oil (1/4 cup) in while running the food processor, until very smooth consistency forms, scraping down sides if necessary.
Use a silicone spatula to transfer purée to a serving bowl or dish. Serve drizzled with olive oil, garnished with whole peas, with fresh cracked pepper if desired.
Serving suggestion: I like serving this with fresh bread or toast to spread on top, or with pita or crackers for dipping, for an appetizer or light lunch. It's also great as part of dinner, spread on a plate, topped with seared scallops, grilled chicken, or other protein.
To thaw frozen peas, transfer the bag to your fridge the day before, leave them out at room temp for a few hours, or put them in a colander and run warm water over them. If they come in a microwaveable bag that's OK for steaming, just cook them in the microwave for a little less than half the recommended time.
To use fresh peas, blanch them first for 30 seconds to a minute in boiling water, drain, rinse to cool, and proceed with directions.
Storage: store in an airtight container in the fridge for 3-5 days.