Pea Dip With Parmesan



Time Preparation:

15 minutes


  1. 3 cups frozen or shelled peas or 4 cups packed whole snap peas
  2. 1 cup stock or water
  3. 3 tablespoons toasted pine nuts or walnuts
  4. 1 cup freshly grated Parmesan
  5. 1 clove minced garlic
  6. 1 handful of fresh mint or more to taste
  7. 2 tablespoons extra virgin olive oil or more as needed
  8. Salt and pepper (to taste)


Place peas in a saucepan with just enough stock or water to come half way up their height. Cook for about 3-5 minutes, or until peas are bright green and tender. Put peas and liquid in a food processor or blender and start to purée. When purée is relatively smooth add nuts, cheese, garlic, mint, olive oil, salt and pepper. Puree more; taste and adjust seasoning, then thin with more liquid or oil as desired. Recipe compliments of Chef Karen Gill of Karen Cooks It.

Kangaroo Pita Chips - Pea Dip With Parmesan


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