Spring Pea Dip with Almonds, Ginger, and Cilantro
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
- 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.
- Serve with Croccantini and crudites, or refrigerate in an airtight container for up to 5 days.