Pea guacamole

Recipe by:

A sustainable take on avocado guacamole, this is just as delicious and nutritious

Pea guacamole

SERVES

4

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Side

Method

  1. Purée all ingredients together except tomato in a blender or food processor until smooth.

  2. Season to taste with salt and pepper and a little Tabasco if you like it spicier, and fold in chopped tomato.

  3. Sometimes I blend in ¼ kg fresh blanched dried spinach leaves for extra iron.

  4. Serve in a bowl with a selection of organic veggies (whatever you fancy), cut finger size, also fresh veggie crisps, flatbreads and crackers.

  5. If you have any dip left over, it is also great used as a sandwich spread. Or you could add a bit of white wine vinegar and oil and use it as a salad dressing.

Ingredients

  • 250g frozen peas, cooked until skins are tender (but still green) and refreshed in ice cold water

  • 1 jalapeno chilli, roughly chopped

  • 1-2 cloves garlic

  • 1 tsp ginger minced

  • 8 basil leaves

  • 5 sprigs coriander (stalks and all)

  • ¼ cup olive oil

  • 1 tomato, finely chopped

  • Salt and pepper

Method

  1. Purée all ingredients together except tomato in a blender or food processor until smooth.

  2. Season to taste with salt and pepper and a little Tabasco if you like it spicier, and fold in chopped tomato.

  3. Sometimes I blend in ¼ kg fresh blanched dried spinach leaves for extra iron.

  4. Serve in a bowl with a selection of organic veggies (whatever you fancy), cut finger size, also fresh veggie crisps, flatbreads and crackers.

  5. If you have any dip left over, it is also great used as a sandwich spread. Or you could add a bit of white wine vinegar and oil and use it as a salad dressing.

Execution Time: 0.307 s