Pea Pesto/Dip -Two Variations
Delicious and versatile; use as a dip with pita chips, a pesto in pasta, or spread on baguette slices.
To use as pasta sauce, thin with a little vegetable stock, and/or cream or plain yogurt; serve warm, tossed with cooked pasta of your choice.
With Basil:
1 c. shelled peas, steamed and chilled (or thawed frozen peas)
1/2 c. fresh basil, rough chopped
1 clove garlic, minced
Olive oil
Salt and pepper
Place peas, basil, and garlic in a blender or food processor and puree until well blended. Pour in some olive oil, about 1 Tbsp. at a time until it is the spreadable consistency you want. Season with salt and pepper.
With Mint:
1 c. shelled peas, steamed and chilled (or thawed frozen peas)
1/4 c. tightly packed snipped mint leaves
1 tsp. lemon juice, + more if you like
2 Tbsp. cream or plain yogurt, optional
Olive oil
Salt and pepper
Place peas, mint, lemon juice, and cream or yogurt, if using, in a blender or food processor and puree until well blended. Pour in some olive oil, about 1 Tbsp. at a time until it is the spreadable consistency you want. Season with salt and pepper.
Recipe created or adapted by Liz Talley, Urban Graze
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