1 halves vegetables and bread assorted toasted (such as baby bell peppers, radish , sugar snap peas, and endive leaves)
2 tablespoons mint leaves fresh chopped
1 garlic clove
0.3 cup olive oil
1 cup peas fresh sweet thawed
0.3 teaspoon salt
Equipment
food processor
Directions
Cook peas in boiling salted water to cover 1 to 3 minutes or just until crisp-tender; drain. Plunge sweet peas into ice water to stop the cooking process; drain. Pulse blanched sweet peas, olive oil, chopped fresh mint, garlic clove, and salt in a food processor 4 or 5 times or until smooth. Store in an airtight container in refrigerator up to 3 days.
Serve with assorted vegetables and toasted bread slices.
