Mint and Tarragon Pea Dip/Spread


butterfly Yields: 1 cup

Dip

Written By Eydie Desser

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It’s mint and tarragon season in my garden and the farmer’s market provides lots of fresh shelling peas. Putting these ingredients together seemed like a really good idea!  The tarragon is added to the steaming water for the peas, adding a hint of its essence and making the dip intriguing and special.  

Ingredients

  • 3 shallots, finely chopped 
  • 3 garlic cloves, minced 
  • 2 tablespoons vegetable stock or water 
  • ¼ cup packed mint leaves, chopped + 1 sprig 
  • 1 sprig, tarragon 
  • 1 pound fresh or frozen shelled peas 
  • 1/8 teaspoon. freshly ground black pepper
  • 1/8 teaspoon chile de Arbol flakes,

Directions

  1. Heat a small pan over medium-high heat until hot, about 2 minutes, or when a piece of shallot sizzles when added to the pan.  Add shallots and turn the heat to medium.  Stir to prevent it from sticking.  If needed, add a tablespoon or two of vegetable stock or water.  Continue cooking until the shallots are very soft and translucent, about 5-10 minutes. Add the minced garlic and sauté for 1 minute more, or until fragrant.
  2. In a small pot, add peas, sprig of mint and sprig of tarragon, and just enough water to cover the peas by an inch.  Bring the water to a boil, then lower heat to medium and cook the peas until tender.  Depending on how fresh they are, this might only take 2 or 3 minutes.  Check a pea after 2 minutes and see if they are tender.  Once  cooked, drain the peas, reserving some of the cooking water.
  3.  In the bowl of a food processor, or blender, process the peas, shallots, garlic, and chopped mint, black pepper and pinch of Chile de Arbol, adding a little bit of the pea water to create a purée.
  1.   Taste and adjust seasoning
To Serve:

Place the dip in a bowl and serve with vegetables or chips.

butterfly Cook's Notes:

Use this as a side dish, or spread for a wrap, or use it for bruschetta topped with roasted cherry tomatoes the uses are endless.

Dip

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