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“Peas add a refreshing sweetness to this traditional spread - less spiky but still very flavorful. Use it as a dip for cut-up vegetables (quartered radishes are particularly nice), as a topping for whole-wheat pasta or even as a condiment on grilled fish.”
READY IN:
10mins
SERVES:
6
YIELD:
6 2 1/2 tablespoon servings
UNITS:
US

Ingredients Nutrition

  • 1 cup fresh shelled peas
  • 6 tablespoons sliced green pitted olives
  • 1 large garlic clove, quartered
  • 1 tablespoon lemon juice
  • 1 teaspoon drained capers

Directions

  1. Place ingredients in a food processor fitted with the chopping blade; pulse several times until a coarse spread forms, scraping down the inside of the canister every few pulses.
  2. Scrape mixture into a serving bowl - or scrape into a nonreactive, sealable container. Set plastic wrap directly on the surface of the spread to prevent discoloration and refrigerate for up to 2 days.

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