By Dawn Bryant
- 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
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.)