Peas add a refreshing sweetness to this traditional spread - less spiky but still very flavorful. Use it as a dip for cut-up vegetables (quartered radishes are particularly nice), as a topping for whole-wheat pasta or even as a condiment on grilled fish.

Ingredients

6 serv.

fresh shelled peas↗1 cup
sliced green pitted olives6 tablespoons
large garlic clove, quartered↗1
lemon juice↗1 tablespoon
drained capers↗1 teaspoon

Step-by-step instructions

1
Place ingredients in a food processor fitted with the chopping blade; pulse several times until a coarse spread forms, scraping down the inside of the canister every few pulses.
2
Scrape mixture into a serving bowl - or scrape into a nonreactive, sealable container. Set plastic wrap directly on the surface of the spread to prevent discoloration and refrigerate for up to 2 days.

Source: food.com

Original recipe ↗

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