Minted Pea Puree - Lemon Olive Oil

(Fantastic as a raw or roasted crudité dip, over poached seafood, mixed with pasta primavera and as a sandwich spread)

 2 cups frozen peas, thawed (about 10 ounces)

1/3 cup fresh mint leaves, packed

1 garlic clove

½ teaspoon kosher salt

½ teaspoon fresh ground black pepper

½ cup grated Parmesan cheese

½ - ¾ cup Strippaggio Lemon Olive Oil

 

Combine peas, mint, garlic, salt and pepper in food processor and puree until smooth. Add Parmesan and pulse until well mixed. With food processor running, slowing add olive oil.