Mark Bittman’s pea dip recipe was such a big hit with our friends, I’m posting our revised version up. This is smoother and less chunkier which made it just right on top of grilled slices of bread and as a side to a perfectly cooked leg of lamb.
1 box of frozen peas
1 cup vegetable stock, or as needed
3 tbsps pine nuts, toasted, then roughly chopped
1 cup freshly grated Parmesan
4 cloves of garlic, minced
a handful of mint leaves, chopped
oil, salt, pepper
1. Put peas in a pan with just enough stock to come half way up their height. Cook for about 3 minutes, or until peas are bright green and tender. Put cooked peas in a food processor or blender, and add just enough cooking liquid to start purée.
2. When purée is relatively smooth, add pine nuts, cheese, garlic, mint and olive oil. Season with salt and pepper. Purée some more. Taste and adjust seasoning, then thin with more liquid if necessary. Squirt some lemon juice before serving.