Serve this as a dip with vegetables, shrimp, or as a bruschetta topping or pasta sauce. Simple, fresh & delicious.
• 4 T SOOC Eureka Lemon Fused Olive Oil
• 2 T SOOC Thai Lemongrass Mint White Balsamic
• 3 C fresh shelled green peas
• ¼ C fresh mint leaves
• 1 lemon, zest & juice
• 1 clove garlic
• ¼ C grated Parmesan
• sea salt & ground black pepper to taste
Cook peas in salted boiling water until tender, about 3 minutes; drain and place in an ice water bath for about 2 minutes.
Pulse peas in a food processor or purée in blender with mint, lemon zest and juice, garlic, Eureka Lemon Olive Oil and Lemongrass Mint White Balsamic until smooth.
Season with salt and pepper to taste.
Makes about 1 cup.
SUBSTITUTIONS: If you’ve had this and want to change it up a bit, try replacing the Lemon Fused Olive Oil with the Persian Lime Olive Oil, Essential Basil Olive Oil or the Milanese Gremolata Olive Oil.