A summery dip to serve at a barbecue…….or as a puree for a starter……or spread on little bits of toast for bruschetta to serve with drinks……or served with grilled fish….
Pea and Avocado Puree with Basil and Lemon
225 g fresh or frozen podded peas (or 400 g weight peas in pod)
3 spring onions
1 ripe avocado, must be ripe
few leaves basil
2-3 tablespoons extra virgin olive oil
small piece fresh Parmesan cheese, optional
salt and freshly ground black pepper
1. Bring a small pan of lightly salted water to a boil and add peas. Simmer from about one minute to four depending on how small and fresh your peas are. For frozen peas you just need to get them defrosted and hot.
2. Drain the peas and refresh under cold water til cool. Drain again.
3. Finely slice the spring onions and add 2/3 of them to the bowl of a food processor. Tip in the peas and halve, stone and scoop the avocado flesh into the bowl too. Whiz until smooth then scrape into a bowl.
4. Squeeze in the juice from the lemon, season with salt and pepper and rip in the basil leaves. Sprinkle in the remaining chopped spring onion and stir all together with 2 tablespoons of the olive oil, adding more to taste.
Serve as suggested as a dip with toast or pitta and some fresh veggies. The Parmesan is optional but nice served crumbled alongside the dip or chopped into little cubes to sprinkle on top. Really good served with drinks…..we had it for lunch with toasted caraway rye…..