For the Arcadian Harvest® Pesto:
In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Pack the peas, garlic, chile peppers, and tarragon into a 1-quart container. Pour the hot liquid over the peas, and cover the container. Store in the refrigerator for up to two weeks.
For the pesto:
In a food processor or blender, all of the ingredients except for the oils. Turn on the processor for about 15 seconds to break down the ingredients. Scrape down the sides of the processor. Turn the processor on and slowly drizzle in the oils until well combined. Store in a sealed container in the refrigerator.
Serve the pickled sugar snaps and pesto as an appetizer along with wafer crackers.
Recipe courtesy of Chef Stephanie Goldfarb