Pea Pesto Dip

August 1, 2012

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Love Arrives On Wings

My good friend is in love. The “deep in my heart/soul-freeing/can’t wipe the grin off of my face” kind of love! Her eyes are sparkling, her face is glowing and I feel her joy reach out to me from across the table.

As we sip our fresh veggie juices, I listen to her share the details of meeting this man and the adventures they’ve had this past month. Discovery, hesitancy, allowing, opening, belief, trust, and finally landing. Landing into the inner-knowledge that this is right and real and a gift. And that it is deserved and has been earned.

She was the first friend I made when I moved to this California beach town we both live in. She has a heart that opens ever wider to include everyone she meets and she has an underlying energy of real happiness. I know of her challenges as well, and of the work she’s done to learn from them, to shift them and to finally arrive here with this man.

I am bursting with heart-joy for her! My whole body is buzzing with excitement for her new, sweet love. She deserves every moment of bliss. We all do. When those moments come, fly with them. I can’t imagine we’ll ever regret doing that.

Pea Pesto Dip

This is an easy recipe that she shared with me a while back, and that I’ve tweaked just a bit. I always make a point of having frozen peas in my freezer, so I can whip this up at a moment’s notice.

It is so yum that you’ll want to eat the entire batch right out of the processor bowl while standing at the kitchen counter. (Ask me how I know this!)

1 16 oz. bag frozen organic peas, defrosted

1 clove garlic, minced

2 large fresh basil leaves, torn

4 tablespoons nutritional yeast OR 1/2 cup grated Parmesan cheese

1 teaspoon fresh lemon juice

1 teaspoon kosher salt

¼  teaspoon freshly ground pepper

1/3 cup olive oil

How to make the Pea Pesto Dip:

Pulse the peas, garlic, fresh basil, nutritional yeast (or Parmesan cheese), lemon juice, salt and pepper in a food processor.

With machine running, slowly drizzle in the olive oil until well combined, for about 1-2 minutes.

Taste and add more salt and pepper if needed.

Serve as a dip with crudités, crackers or toasted baguette rounds.

This is also delicious mixed into some freshly cooked pasta. (My favorite is quinoa pasta.)

Makes about 3 cups.

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