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Pea with Parmesan Dip

Everything is better with cheese added!

Here is another dip using peas. Peas are meant to be cooked and not just for "ice pack" for those bruises,


450g frozen Farmland peas, no need to defrost
1 cup stock or water, as needed
3 tbsp toasted pine nuts, roughly chopped
1 cup Cowhead Parmesan Cheese
½ tsp minced garlic
½ cup chopped mint
Salt and pepper
2 tbsp extra virgin olive oil


1. Put peas in a pan with just enough stock or water to come half way up their height.

2. Cook for about 3 minutes, or until peas are bright green and tender.

3. Put all but 1/2 cup of peas in a food processor or blender, and add just enough cooking liquid to start purée.

4. When purée is relatively smooth, transfer it to a bowl and stir in remaining cup of peas.

5. Add pine nuts, cheese, garlic, mint and olive oil.

6. Sprinkle with salt and pepper; taste and adjust seasoning, then thin with more liquid if necessary.

7. Serve or refrigerate.