Serve this dip with vegetables, shrimp, or as a topping for bruschetta or pasta. Simple, fresh & delicious.
Yield: Makes about a Cup
4 Tbsp Eureka Lemon Fused Olive Oil
2 Tbsp Thai Lemongrass Mint White Balsamic
3 Cups fresh shelled green peas
¼ cup fresh mint leaves
1 lemon, zest & juice
1 clove garlic
¼ cup 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 bath for about 2 minutes.
Pulse peas in a food processor (or purée in a blender) with mint, lemon zest and juice, garlic, Lemon Olive Oil and Lemongrass Mint White Balsamic until smooth.
Season with salt and pepper to taste.