Prep Time 10 minutes Cook Time 10 minutes
My kids swear they don’t like peas, but they certainly love this! Fresh peas are blitzed with garlic, cheese and mint to make a colorful and flavorful pesto dip. Serve this up with crackers, veggies for dipping or even over pasta. I prefer to use fresh peas in spring and summer, but frozen peas will work in a pinch.
by Alison Needham
What you'll need
- 1 cup freshly shelled English peas (or frozen peas, thawed)
- 2 cloves garlic, peeled and roughly chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh mint leaves
- Juice from one lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons-1/4 cup of water, if necessary to thin
- Salt and pepper to taste
- Crackers
How to make it
- Place all ingredients except olive oil and water in a food processor fitted with the steel-blade attachment. Pulse until mixture is slightly chopped . Scrape down the sides of the food processor, stir and pulse again.
- Carefully drizzle in the olive oil through the hole in the lid while blending on low speed. Drizzle in the water, tablespoon by tablespoon, and continue to blend until the mixture is smooth, adding more water if necessary. Add a pinch of salt and pepper and pulse again. Taste for seasoning and serve immediately, or cover and keep in the refrigerator for up to one day. Please note that if you are using frozen peas, you will probably require less water, so add it slowly and sparingly.
- Spread the pea pesto over crackers to create as many layers as desired. (Or serve with fresh veggies). Serve immediately.
