Green Pea and Arugula Spread

Green pea and arugula spread

This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/or radish. Alternatively, you can also use this is a dip for raw vegetables — try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas. This makes about 2 cups. 

Green Pea and Arugula Spread
Author: 
Recipe type: Appetizer / Dip / Spread
Cuisine: Healthy
Prep time: 
Total time: 
Serves: 8 to 10
 
This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round.
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 to 3 big handfuls baby arugula, plus more for serving
  • ½ cup chopped toasted cashews or almonds
  • 1 cup thawed green peas, steamed until just done and still bright green
  • 1 tablespoon lemon juice, or to taste
  • 2 tablespoons minced fresh dill, plus more for serving
  • Salt and freshly ground pepper to taste
For serving
  • Slices of baguette or bruschetta
  • Baby arugula leaves
  • Sliced radishes and/or cucumber
  • Small fresh dill sprigs
Instructions
  1. Heat the oil in a medium skillet. Sauté the onion and garlic slowly over medium-low heat, stirring frequently, until nicely browned.
  2. Add the arugula with a splash of water, cover, and steam for just a minute or so, until it wilts.
  3. Place the toasted nuts of choice in the container of a food processor. Process until ground down to a fine meal.
  4. Add the onion and arugula mixture along with the remaining ingredients to the food processor. Process until smoothly pureed, scraping down the sides as needed. Add small amounts of water as need be to loosen the mixture.
  5. Scrape the mixture into a serving bowl. Surround with baguette slices, extra arugula leaves, sliced radishes and/or cucumber, and dill sprigs with which to embellish individual servings.
  6. Store any unused portion in an airtight container, where it will keep in the refrigerator for several days.

 

Green pea and arugula spread or dip

Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

VegKitchen  

Vegan Dinner Recipes   Vegan Recipes   Recipes Galore   Vegan Living   Nutrition   Vegan Summer Recipes

VegKitchen