Briefly blanch frozen peas in boiling salted water for 2-3 minutes before blending to brighten their color, enhance sweetness, and remove excess ice crystals for a smoother pesto texture.

Fold in lemon zest after pulsing all other ingredients to preserve its aromatic oils and vibrant flavor, which can become muted if over-processed with the food processor.

Lightly toast minced garlic in a warm pan for 30 seconds before adding to the food processor to mellow its sharpness while maintaining complexity, creating a more balanced, refined flavor profile.

Pulse basil and mint separately, then combine them at the end—mint added early can become overpowering, while separate processing preserves each herb's distinct aromatic character.

Drizzle olive oil in slowly while pulsing to create an emulsified, creamy consistency rather than adding it all at once, which prevents the pesto from becoming greasy or separating.