This afternoon I made an edited version of Cooking Light‘s Pea and Wasabi Dip, a recipe which is available both online and in their May 2017 issue. My anemic blender/food processor combo was overdue for the some vegetable crushing action, so I went ahead and tried making this dip. The next time I make it, I will try using a full pound of peas, for I thought this version was just a bit too thin.
Wasabi Pea Dip
2 cups frozen sweet peas, thawed
1/2 to 2/3 cup fresh parsley leaves (I prefer the curly variety)
3 T extra virgin olive oil
Juice of one lime
1 t salt
1 t wasabi paste
Place all ingredients, liquid first, in a blender or food processor. Pulse until smooth, scraping down sides as needed. Serve with cut raw vegetables or crackers.
Intensity Without Mastery 