• Liz Talley - Urban Graze

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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