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. 

1 comment:

  1. I went to this place in first time with my husband on Tuesday night after work. The inside of this venue New York was quit big and had enough seats to sit and nice bar area. We had a few things, along with drinks and it was all good!