I’m all for savoury dips and spreads, especially when they turn out to be nutritious like this garlic basil & pea spread. There’s something very comforting about a good and savoury spread on some quality bread in my opinion, so I came to serve!
It makes a great dip for veggies or have it as a spread on some toast with avocado, sprouts, chili flakes and black salt, instant win!
For this recipe you’ll need a food processor or high-speed blender, but besides that, it’s an extremely easy recipe to make. Like with of my recipes, feel free to play around with the ingredients.
This could be a fun spread for kids to get in more veggies, but stay mindful of the jalapeños, for them they might be a bit too much. Or maybe you can’t get ahold of the nutritional yeast, no problem! Tweak it however you’d like it, add in cilantro or maybe some pine nuts or spinach, have fun!
If you decide to recreate this dish feel free to tag me on Instagram as I’d love to see your creations, and find me on Facebook!
Garlic & Basil Pea Spread
- 3 cups peas
- 1 handful basil
- 4 cloves garlic
- to taste salt and pepper
- 1/2 cup non dairy yoghurt kwark
- 1 tbsp dried chives
- juice of half a lemon
- 2 tbsp nutritional yeast
- 3 tbsp extra virgin olive oil
- 2 tbsp pickled jalapenos
- 2 tbsp pickling juice from the jalapenos
- Start by bringing a pot of water to a boil and cook the frozen peas for about a minute, until they are bright green and wash with cold water to stop the cooking process. Now add them to a food processor and add the remaining ingredients en pulse until you've got a smooth sauce. Enjoy!
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