This minty pea and avocado spread is great as a pesto, dip or spread.

Weekends are for Five Guys burgers, wonton soup, half of a pizza that should’ve fed at least four and fro-yo.

Mondays are for vegetable spreads.

I’ve been going a little crazy on weekends lately. Ulysses comes home in a ravenous state Friday night and the eating spree doesn’t stop until he leaves again Sunday evening. I don’t like being left out, particularly when it comes to food but I think I need a reminder that I’m not the one running and getting PT’d by sergeants multiple times a day during the week.

I’m deeming this spread spring in a dish and with it saying “eff off” to the winter storm watch that’s in effect tonight. We’re 3 days away from the official change of seasons. Did someone forget to send that memo out?

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Minty Pea Avocado Spread

Yield: about 1 cup

Prep Time: 5 minutes

Total Time: 5 minutes

A spring inspired pea spread that is great as a dip or pesto too.

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Ingredients

• 1 cup peas (I used thawed frozen ones)
• 1/2 an avocado
• 4-5 mint leaves
• 1 small clove of garlic
• 1 tablespoon extra virgin olive oil
• 1/2 lemon, juiced
• salt & pepper to taste
• ricotta salata or feta for garnish

Instructions

1. Place all ingredients in a food processor except for cheese and process until combined but still chunky.
2. Garnish with cheese shavings and use as a spread, dip or pesto.

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