Jan 2 | TASTE BEYOND

Recipe: Minted Pea Dip

Minted Pea Dip by Pamela Salzman

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3 cups fresh or frozen green peas, defrosted
zest of one lemon
3 Tablespoons fresh lemon juice
1 medium garlic clove, chopped

1⁄4 cup packed fresh mint leaves
2 Tablespoons extra-virgin olive oil
1-2 Tablespoons raw tahini (optional, but makes the dip creamy)
1⁄4 teaspoon sea salt

Crostini
French baguette, cut into 1⁄2 inch slices
1⁄4 cup extra-virgin olive oil
1⁄4 cup grated Parmesan or Pecorino cheese (optional)

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1.    If using defrosted frozen peas, skip to Step 2. If using fresh peas, fill a large bowl with ice water. Bring a pot of water to a boil, add peas and cook for 2-3 minutes (no more!) Plunge them into the ice bath to halt the cooking process. Drain well and pat dry.

2.    Place all the dip ingredients in a food processor and puree. Serve with crostini and/or raw crudités. If you assemble the dip on crostini, you can also shave pecorino or parmesan on top of each hors d’oeuvre or sprinkle grated cheese on top and drizzle a good olive oil over all of them

CROSTINI

1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.
2. Brush each side of bread with olive oil and place on pan.
3. Bake for 15 minutes, turning after 7 or 8 minutes. Use immediately or store in an airtight container for several days.


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Recipe: Minted Pea Dip
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