All About That Spread

Food Stories

IMG_8556

Apologies for the delay in posting!

After launching the Fresh 100 and continuing to expand and curate the #Fresh100 feed, I admit I’ve been neglecting my duties in the MAS Test Kitchen. But fear not, it’s MAS’ most favorite time of the year – BBQ Season!! – and, we’re determined to get into some culinary yolo this summer.

My favorite thing to make for an al fresco potluck is spread. Shmear it on your burger, sandwich, carrot stick or potato chip… spreads are a versatile pairing for pretty much anything. And, as a bonafide snack-er, I like to have some handy to add a fresh, healthy and tasty pop of flavor to whatever I am eating.

Truth be told, we whipped up this Fresh Pea spread in spring but it can be perfect poolside, as well. With a flavor reminiscent of pesto, spread it on toast, eat as a dip, or serve as a pasta salad. No matter the vessel, this spread will delight the crowd.

Stay with us all summer for more creative ways to dine outdoors!

IMG_8512

IMG_8526

IMG_8542

IMG_8547

Fresh Pea Pesto Spread

2 cups of fresh peas (you can use frozen, but why?!)

1 cup of chopped basil

1/2 cup of chopped mint

2 cloves of chopped garlic

1 tablespoon of Tahini

1 teaspoon of olive oil

Salt & Pepper to taste

Red Pepper Flakes

Blanche the peas by bringing a pot of water to a boil. Submerge the fresh peas in the boiling water for 2.5 minutes. Then transfer to a sifter and drain in ice cold water. In a bowl, combine the peas, basil, mint, garlic, tahini and olive oil. Puree with an immersion blender. Add salt & pepper to taste.

Serve as a dip or spread on slices of toasted baguette and sprinkle with red pepper.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s