This pesto like dip/spread/appetizer literally came out of what I had in my freezer and pantry. We were hosting an impromptu Wine Wednesday night and I didn't have time to go to the grocery store beforehand and it was just a small party so, I winged it. This dip was nutty and sweet with a little bit of heat from the red pepper flakes and it had a lovely green color. Perfect with Pita Chips, toasted bread, or crackers with some cheese.
Pea Dip/Spread
1/2 an onion, diced
3 garlic cloves, minced
1/4 - 1/2 cup breadcrumbs
1/2 bag of frozen peas
salt and pepper
red pepper flakes
1 tsp butter
1 tsp olive oil
1/4 cup toasted slivered almonds
few handfuls of mint
few sprigs of parsley
2-3 tbsp half and half
1/2 cup graded Parmesan cheese
In a sauce pan, melt the butter and olive oil on medium heat. Add the onion and saute til translucent. Then add the garlic and the breadcrumbs and saute for a minute or two, until the breadcrumbs start smelling nutty. Add the peas and cook for one more minute. Season with salt, pepper and red pepper flakes. Let cool for a few minutes.
While waiting for the peas to cool, in a food processor pulse the toasted almonds until a paste. Season with bit of salt. Add the cooled peas, onions, etc into the processor, add the mint and parsley and puree until smooth. Taste for seasoning.
Transfer to a serving bowl and fold in the half and half along with the graded Parmesan cheese. Let refrigerate (because let's face it, I didn't wait until the peas were completely cool) until ready to serve.
Yeah, go devour it...now.
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