Almost as full of color as it is flavor, this zingy recipe is a great dip option for early spring or summer.

2 cups frozen green peas, thawed

2 inches fresh ginger, grated

1/2 cup raw almonds

2 heaping cups fresh cilantro, leaves and stems

1 tbsp lime juice (about 1/2 lime)

2 Tbsp extra virgin olive oil

Sea salt to taste

 

  1. Combine all ingredients except olive oil in a food processor, and pulse until finely chopped.  Then, with the food processor running, drizzle the olive oil and blend until smooth.
  2. Serve with Croccantini and crudites, or refrigerate in an airtight container for up to 5 days.
Original recipe found at theorganicdietician.com
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