Serve this dip with vegetables, shrimp, or as a topping for bruschetta or pasta. Simple, fresh & delicious.

Yield: Makes about a Cup

Ingredients

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

Directions

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.

Alternatives

Persian Lime Olive Oil
Basil Olive Oil
Milanese Gremolata Olive Oil

Sicilian Lemon White Balsamic Vinegar
Key Lime White Balsamic Vinegar