Sun-dried Tomato and Peas on Endive Spears

Ingredients

• 1 teaspoon pepper black freshly ground
• 4 heads endive separated ends trimmed
• 2 cloves garlic chopped
• 1 teaspoon kosher salt 
• 0.3 cup olive oil extra-virgin
• 1 pound peas frozen thawed
• 0.8 cup sun-dried tomatoes drained

Equipment

• food processor
• bowl

Directions

1. Watch how to make this recipe.
2. Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped.
3. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed.
4. Transfer to a small bowl and stir in the salt and pepper.
5. Serve as a dip with the endive spears alongside.