Tuesday, April 25, 2017

Spring Pea Dip with Mint & Lemongrass Balsamic

Here is a simple spring dip that could be classified as a pesto - pea shoots for the basil, and almonds for the pine nuts! It is gorgeous in appearance and bright in its slightly sweet fresh flavors. In addition to being a wonderful dip for veggies, it can be used as a salad dressing, on crostini, or on one of our flavored pasta! We’ll work on that last one and report back, but we are thinking our Garlic Chive Pappardelle!

Two notes - first, for an unusual treat, especially for the kids, try with cut strawberries. Second, the ‘purple/yellow’ colored vegetables pictured are dragon carrots. They don’t taste much different than standard carrots - perhaps a bit sweeter and spicier - but they make for great conversation with party guests! 

  • 1/3 cup unsalted almonds, whole
  • 10 to 15 mint leaves, depending on size
  • 1 handful (3 to 4 ounces) of pea shoots
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon Pastamore Lemongrass White Balsamic Vinegar
  • pinch of salt and pepper to taste
  • variety of cut vegetables

Add almonds and mint leaves to food processor and pulse until finely chopped. Add pea shoots to the processor and puree. Add pea puree to a medium bowl, and fold in yogurt, lemongrass balsamic, salt & pepper. Taste and adjust seasoning.

Serve with assorted cut vegetables - we like carrot & celery sticks, radishes and cucumbers. Makes about 1 cup.