This dip leans on the lighter side of snacks, perfect for a quick afternoon snack with farmer's market vegetables, crackers or flatbread, or as spread for sandwiches. As a warm dinner dish, try this recipe as a sauce, tossed with our Cordelle Pasta.
2 cups Frozen pes
1 Wedge Preserved Lemons, rinsed and chopped
1 Tablespoon Mint & Pistachio Pesto
1 teaspoon Wild Oregano & Sage Salt
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon fresh lemon juice
A few fresh mint leaves, for garnish
Heat 4 cups of water over medium heat until lightly boiling. Add the peas to the water and blanch for one minute. Strain the peas, reserving 1 cup of the water.
In a blender or food processor, add the blanched peas, preserved lemon, pesto, salt, olive oil, lemon juice and 1/2 cup of the reserved water. Blend until smooth. Add more water as needed for desired thickness.
Place in bowl and garnish with fresh mint leaves and a light sprinkle of Wild Oregano & Sage Salt.