Fresh Green Pea and Mint Dip
By Kathleen Schenck
May 30, 2019
Fast. Fresh. Elegant. I enjoyed this dip at a writer friend’s small but stylish dinner party up north. With peas just about ready for harvest here in Holland, this is a great way to enjoy them. As with pesto, pine nuts are the go-to nut of choice. But I use walnuts since they are local and cheap. I would think raw sunflower seeds could also be substituted. If you try it, let me know how it turns out!
Yield: 6 servings
Time: 15 minutes, including garnishing and making it all look pretty
3 cups peas (frozen can be used if fresh aren’t yet available)
About 1 cup and a half of water
3 tablespoons raw walnuts (toasted can be substituted for a richer flavor), roughly chopped
1 cup freshly grated Parmesan (do go to the trouble of grating it yourself for this)
½ teaspoon minced garlic
¼ cup chopped fresh mint, more for garnish
2 tablespoons extra virgin olive oil
Freshly ground black pepper
- Bring a cup and a half of water to a low boil. Add peas and cook until kelly green and just tender but still firm, about 1 minute for fresh and 2 minutes for unthawed frozen peas.
- Either use an immersion blender or place peas in a food processor or regular blender and add some cooking liquid to start the purée. Then add walnuts, cheese, garlic, mint, salt, pepper and olive oil.
- When the purée is relatively smooth, transfer it to a bowl. Add any additional salt and pepper to taste. It may be necessary to stir in more liquid to achieve desired consistency.
Serve with small slices of French bread, melba toast, pita triangles or pita chips, flatbread, water crackers, bruschetta, carrot and other raw vegetable sticks and slices, or an assortment of these items. Garnish if you like with thinly sliced radish and mint leaves–both about ready for harvest, too. Can be refrigerated in container with tight-fitting lid.