Spring: English Pea + Herb Dip
I make this pea puree dip every year for my Midsommar celebrations- it’s light, fresh and vibrant! Most importantly, it’s easy to make and is an unexpected crowd-pleaser. I like to serve it with Norwegian crispbread and assorted vegetables, but it also works well spread on top of crostini or freshly baked baguettes!
SELECTING PEAS
If you are not using frozen, canned, or bagged peas from the grocery store, you will want to select pods that are bright to dark green in color. Pods that have turned yellow have matured and will not have the sweet flavor you are accustomed to. Peas should be used quickly after harvesting, to prevent their sugars from converting to starch.
THE RECIPE:
18 oz (just over 3 cups) of shelled peas (fresh, frozen, or canned will work)
Water and a pinch of baking soda, as needed
1/3 cup roughly chopped fresh chives
1-2 Tbsp. chopped fresh tarragon leaves
3 Tbsp. fresh lemon juice
4 Tbsp. extra virgin olive oil
Salt, to taste
Pepper, to taste
Garlic powder, to taste
TO MAKE:
Blanch the peas in water that has been lightly seasoned with baking soda. (The baking soda will help maintain the peas’ bright green color). Chill in an ice-bath immediately, and strain.
In a food processor, blend the peas, chives, lemon juice and olive oil. Scrape down the sides with a rubber spatula as needed.
Add in the tarragon one tablespoon at a time, to taste. Tarragon has a strong flavor to some palates, so it is best to add it in increments until the desired level has been achieved.
Season with salt, pepper, and garlic powder to taste.
Additional oil, lemon juice, or even a dollop of plain Greek yogurt may be added if a smoother texture is desired.
Serve with Norwegian and Swedish crispbread, crackers, fresh vegetables, or on toasted baguette slices!
