Peas, broad beans and our Traditional Genovese Pesto come together with the addition of an excellent quality Extra Virgin Olive Oil and to create this quick to make but punchy dip. A good dash of salt and pepper and a squeeze of lemon juice really pulls out the flavours of the pesto making it the perfect accompaniment for crispy pittas or spreading onto toast before adding a poached egg.

Ingredients

300g frozen peas

150g frozen broad beans

5 tbsp Early Harvest olive oil

4 tbsp Traditional Genovese Basil Pesto

1 small clove garlic peeled

1/2 lemon juiced

Salt and pepper

1 red chilli

25g toasted flakes almonds

Ingredients

300g frozen peas

150g frozen broad beans

5 tbsp Early Harvest olive oil

4 tbsp Traditional Genovese Basil Pesto

1 small clove garlic peeled

1/2 lemon juiced

Salt and pepper

1 red chilli

25g toasted flakes almonds

1

Place the peas and broad beans in a bowl and cover with boiling water. Let stand for 2-3 minutes, then drain and rinse with cold water. Shake to remove as much water as possible.

2

Using a blender or food processor, combine the peas, broad beans, olive oil, pesto, garlic and the lemon juice and blitz until well combined, but not completely silky smooth. Taste, season with salt and pepper, then blitz again. Taste and add more seasoning as you feel the recipe needs. Scrape to dip into a bowl and cover with cling film if eating later.

3

Taste a small amount of the chilli to test the heat level. If mild, slice thinly, including any seeds. If hot, make a slit along the side, scrape out the seeds and then chop as much as you think is necessary. Sprinkle the chilli on top, followed by the almonds and then serve with crisp breads, crudités or perhaps on top of focaccia.

 

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