Pea and Parmesan Dip

March 28, 2011


Nothing celebrates spring quite like a tasty and (naturally) electric green dip. I still like my artichoke and green olive tapenade the best, but this is a good back up. Bright, springy, and slightly garlicky. ELECTRIC GREEN WIN!

Another great dip: Artichoke and Green Olive Tapenade

PEA AND PARMESAN DIP (Mark Bittman’s Pea Dip with Parmesan)

Serves 8 as an appetizer

All I changed was the name. Because I cannot eat something called “pea dip.”


3 cups peas (fresh or frozen, don’t both defrosting them if they’re frozen)

About 1 cup stock or water, as needed

3 tablespoons toasted pine nuts, roughly chopped

1 cup freshly grated Parmesan

1/2 teaspoon minced garlic

1/4 cup chopped fresh mint

2 tablespoons extra virgin olive oil

Salt & pepper


1. Place peas in saucepan and add enough water or stock to come up to half of their heat. Cook over medium heat for about 3 minutes, until peas are bright green and tender. Put 2 cups of the peas in a food processor or blender. Add a little cooking liquid (a few tablespoons did the trick for me) and start pureeing. When the puree is mostly smooth (a little chunkiness if fine), place in a bowl and stir together with the remaining cup of whole peas.

2.Stir in  pine nuts, cheese, garlic, mint and olive oil. Sprinkle with salt and pepper to taste. If too thick, add some more cooking liquid. Refrigerate, but take out of the fridge about an hour before you serve to allow the dip to come to room temperature.


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