By Dawn Bryant

Ingredients

12 ounces of uncooked peas (fresh or frozen)
Juice from one lemon
4 tbsp plain crème fraiche
1 tbsp white vinegar
1/4 cup fresh mint
1/4 cup fresh basil
1 tbsp olive oil
Dash salt

Directions

Place all ingredients in a food processor or blender.

Puree or blend until texture is smooth.

If the mixture is chunky or not mixing well, add up to 1/4 cup of water slowly to break everything down.

Serve as a dip for veggies or crackers, as a sandwich spread, or thin it out a bit (with water) to use as a pasta sauce. (If you find you need to thicken it for a dip or spread, add more peas, or add a little plain greek yogurt to desired texture.)