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Pea, arugula and pesto dip
2018-11-08
https://www.metro.ca/userfiles/image/recipes/trempette-pois-roquette-pesto-10940.jpg
PT40M
PT00M
PT40M
Put a fine mesh stainer over a bowl, and add the yogurt to the strainer to thicken.Discard any liquid in the bowl and spoon the thickened yogurt out of the strainer into the food processorBring 2 cups of slightly salted water to a boil, and blanch the peas for 2-3 min or until tender.In the last 30 seconds, add the baby arugula to blanch quickly, strain, and transfer all to ice water to cool.Drain and squeeze dry the baby arugula.Transfer drained peas, the arugula, the yogurt and remaining ingredients to the food processor.Pulse together until desired consistency. Season with more salt and pepper if needed
4.6
Metro
0
0
0
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1 cup (250 ml) Irresistibles Balkan style yogurt, drained
1/4 cup (60 ml) Irresistibles chevre
1 cup (250 ml) Attitude baby arugula, blanched
1 cup (250 ml) Selection frozen peas
1/4 cup (60 ml) Irresistibles basil pesto
2 Tbsp. (30 ml) green onion, finely chopped
2 tsp. (10 ml) Irresistibles dijon moustard
2 tsp. (10 ml) lemon zest, finely zested
2 tsp. (10 ml) fresh lemon juice
freshly ground black pepper
Pea, arugula and pesto dip
4.6
Appetizers
0:40
Preparation
0:00
COOKING
0:40
TOTAL TIME
Ingredients
-
1 cup
(250 ml)Irresistibles Balkan style yogurt, drained
-
1/4 cup
(60 ml)Irresistibles chevre
-
1 cup
(250 ml)Attitude baby arugula, blanched
-
1 cup
(250 ml)Selection frozen peas
-
1/4 cup
(60 ml)Irresistibles basil pesto
-
2 Tbsp.
(30 ml)green onion, finely chopped
-
2 tsp.
(10 ml)Irresistibles dijon moustard
-
2 tsp.
(10 ml)lemon zest, finely zested
-
2 tsp.
(10 ml)fresh lemon juice
-
freshly ground black pepper
Preparation
Put a fine mesh stainer over a bowl, and add the yogurt to the strainer to thicken.
Discard any liquid in the bowl and spoon the thickened yogurt out of the strainer into the food processor
Bring 2 cups of slightly salted water to a boil, and blanch the peas for 2-3 min or until tender.
In the last 30 seconds, add the baby arugula to blanch quickly, strain, and transfer all to ice water to cool.
Drain and squeeze dry the baby arugula.
Transfer drained peas, the arugula, the yogurt and remaining ingredients to the food processor.
Pulse together until desired consistency. Season with more salt and pepper if needed
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
