Pea, Mint and Chive Spread

I call this "springtime in a bowl," an easy recipe that showcases three of spring's most delectable flavors. Spread this on anything - crackers, flatbreads, toast - or use as a dip for veggies. I really enjoy the meditative process of shelling peas (and it's a fun activity for kids as well!), but if you're crunched for time, you can often find pre-shelled peas at your local farmer's market.

Prep time: 15m |  Serves 4


1-1/2 c. shelled peas (see note below)
1/4 c. packed mint leaves
2 T. good quality extra-virgin olive oil
1 t. lemon juice
1 clove of garlic, chopped (green garlic works well too, if you can find it)
2 T. finely chopped chives (see note below)
1 T. nutritional yeast
1/2 t. salt

Bring a medium pot of salted water to a rolling boil. Add peas and blanche for 2 minutes. While peas cook, place some ice in a bowl of water large enough to accommodate the peas. Transfer peas to the ice bath once they are done cooking. Let sit for 4-5 minutes, then drain well in a colander.

Add drained peas, mint, olive oil, lemon juice and garlic to a small food processor or blender. Run the machine until it is well-pureed (if it is not processing well, you can add up to 1 t. of water to help it along). Transfer pea mixture to a bowl, and stir in chives, nutritional yeast and salt. Refrigerate for at least 1 hour before serving to allow flavors to come together.

** When choosing peas, I recommend English shelling peas or a similar variety. They are easy to open and generally yield larger peas than varieties like sugar snap peas.

** Be sure to use actual chives, not scallions (which are much larger) for best results