Saturday, 2 April 2011


400g garden peas, parmigiano, mint leaves, basil oil, almond butter

Serving suggestion
spread on sliced bread, crackers or dunk tortilla chips.  
1) Shell your peas (frozen peas are absolutely fine for this) and either boil or steam for 6-8 minutes.

2) Strain in a colander and pour the peas into a blender. Add a good handfull of chopped mint, a dribble of basil oil and start to blend.

3) As the peas are blending add 2-3 teaspoons of almond butter, a good pinch of salt, 6 teaspoons of grated parmeggian and pulse thoroughly.

4) I served this spread on La Brea honey and wheat baguette but, like guacamole this would be great with tortilla chips dunked in it.

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