Makes
2½ cups
Prep Time
15 minutes
Ingredients
- 1½ cups frozen Birds Eye Baby Peas, cooked following packet directions and cooled
- 1 cup roasted mixed nuts, roughly chopped
- ¾ cup finely grated parmesan cheese
- ½ cup tightly packed fresh basil leaves
- 2 cloves garlic, crushed
- 1 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Lightly charred sourdough slices, for serving
- Lemon wedges, for serving
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Method
STEP 1To a food processor, add cooked and cooled Birds Eye Peas, nuts, parmesan, basil leaves, garlic, olive oil and lemon juice. Blitz until a thick paste has formed.
STEP 2
Add chilli flakes and pulse 2-3 times to combine. Spread onto lightly charred sourdough and serve with lemon wedges.
Tips
For a looser consistency, use 1 cup of peas.
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