Pea Tapenade by Lei Shishak

1

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)

2

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

3

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

1

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)

2

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

3

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.

Pea Tapenade by Lei Shishak
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