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.

Recipe

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.

5 from 1 vote

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Course: Appetizer / Dip / Spread

Cuisine: Healthy

Diet: Vegan, Vegetarian

Keyword: Sandwich Spread recipe, vegan dip recipe, vegan dips, vegan sandwich spread

Prep Time: 25

Total Time: 25

Servings: to 10

Calories: 82kcal

Author: Veg Kitchen

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

US Customary - Metric

Instructions

Heat the oil in a medium skillet. Sauté the onion and garlic slowly over medium-low heat, stirring frequently, until nicely browned.
Add the arugula with a splash of water, cover, and steam for just a minute or so, until it wilts.
Place the toasted nuts of choice in the container of a food processor. Process until ground down to a fine meal.
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.
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.
Store any unused portion in an airtight container, where it will keep in the refrigerator for several days.