About the Recipe
For me, if there is not some sort of a dip, the meal is not complete. It could be hummus, guacamole, bean dip or this seriously delicious mint dip below. Add it to salads, main dishes, or use as a canapé spread. Your choice! 😉
Equipment: blender
Ingredients
400g frozen peas
1 tsp. vegetable stock
125g Vegan parmesan
2 garlic cloves, peeled
½ bunch of mint, stalks removed
4 tbsp. Extra Virgin olive oil
30g toasted pine nuts
Freshly grated black pepper & salt to taste
Preparation
1. Place the vegan Parmesan in a blender and blitz until very fine.
2. Place the frozen peas in a pan on the stove; pour over them just enough water to cover. Add vegetable stock, bring to boil, turn down the heat and cook for another 2-3, until the peas are soft. Drain.
3. Transfer to a blender with the Parmesan, garlic, mint, olive oil, nuts, pepper & salt. You can blitz it until very smooth or keep a bit of texture. Add more pepper, salt and/or olive oil if you prefer it runnier.