Green Pea and Mint Dip
Total time: 10 min
This time of year, I love fresh garden peas; shelling them is one of those kitchen tasks I find rewarding either solo or with a group. Imagine the scene: a long summer table, a few bottles of chilled rosé, and the occasional crunch of a sweet crisp pod as we taste, shell and tell stories....
What to do with all the peas? The shoots make a crisp substitute for lettuce in a BLT. Or wrap them in thin slices of prosciutto, or sauté with garlic and ginger....A quick pea and mint combination is easy to whizz up for a small bite on warm crostini, and any leftovers can be whisked into a vinaigrette. When pea season fades, I always keep a bag of frozen peas at the ready to make this any time of year.
Combine all the ingredients together in a food processor and pulse until just combined. Taste and add more salt or lemon juice, as desired. Garnish with a few more mint leaves and a drizzle of olive oil. Serve with grilled bread slices, crackers, Belgian endive spears.
2 cups fresh (shelled) or frozen (and thawed) green peas
1 medium clove garlic
2 tablespoons fresh squeezed lemon juice
2 tablespoons grated Parmigiano-Reggiano
5 to 6 fresh mint leaves, plus more for garnish
1 to 2 tablespoons extra-virgin olive oil
Salt, to taste
Date Published: June 25, 2014
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.