This easy and delicious Pea Tapenade recipe from the amazing Lei Shishak makes a festive vegan appetizer for a party, served with your favorite dippers on the side. Lei is a CIA-trained chef with a certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies. She founded Sugar Blossom Bake Shop in San Clemente, CA, and has been featured in People, Los Angeles Daily News, and many more.
ABOUT THE RECIPE:
LEI SAYS: This bright PEA TAPENADE recipe is made with heart-healthy peas, basil, garlic, and lemon and it comes together in less than 10 minutes. Serve this creamy dip with bread, crudités, or crackers.
vegan | gluten-free | Yield: 2 servings (about 1 cup)
INGREDIENTS:
1 ⅓ cups frozen peas
1 cup basil leaves, lightly packed
3 tablespoons extra-virgin olive oil
2 tablespoons grated vegan parmesan, plus more for garnish
1 teaspoon lemon juice
1 garlic clove, peeled
¼ teaspoon salt
⅛ teaspoon pepper
INSTRUCTIONS:
Place the peas in a strainer and run under warm tap water for 30 seconds to defrost. Place half of the peas in a small food processor along with the basil, olive oil, 2 tablespoons parmesan, lemon juice, garlic, salt, and pepper.
Process until smooth and scrape down the bowl as needed. Add the remaining peas and pulse until rough chopped. Transfer tapenade to a small bowl, garnish with vegan parmesan, and serve.
Ingredients
Directions
ABOUT THE RECIPE:
LEI SAYS: This bright PEA TAPENADE recipe is made with heart-healthy peas, basil, garlic, and lemon and it comes together in less than 10 minutes. Serve this creamy dip with bread, crudités, or crackers.
vegan | gluten-free | Yield: 2 servings (about 1 cup)
INGREDIENTS:
1 ⅓ cups frozen peas
1 cup basil leaves, lightly packed
3 tablespoons extra-virgin olive oil
2 tablespoons grated vegan parmesan, plus more for garnish
1 teaspoon lemon juice
1 garlic clove, peeled
¼ teaspoon salt
⅛ teaspoon pepper
INSTRUCTIONS:
Place the peas in a strainer and run under warm tap water for 30 seconds to defrost. Place half of the peas in a small food processor along with the basil, olive oil, 2 tablespoons parmesan, lemon juice, garlic, salt, and pepper.
Process until smooth and scrape down the bowl as needed. Add the remaining peas and pulse until rough chopped. Transfer tapenade to a small bowl, garnish with vegan parmesan, and serve.
