Pea & Arugula Spread
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Pea & Arugula Spread

Like most people at my latitude, I’m getting very excited for Spring. Although the ground is still thawing out in Toronto, I am already dreaming about all the fresh veggies that will soon to hit my farmers market. Until that dream becomes reality in a few short weeks, I’m whipping up this delicious and stupidly easy spread to snack on.

Using frozen peas for this recipe makes sense because 1.) they are easy 2.) they are cheap and 3.) I don’t have fresh ones right now. But if you’re lucky enough to live somewhere warmer than the True North, go right ahead and make the swap for fresh peas!

Snack on this spread with my fermented seed crackers that are gluten free and keto friendly. I also love slicing up some fresh radishes and cucumbers to pair with this creamy, fresh spring spread!


Pea & Arugula Spread

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Nutrition per portion

  • 1/2 cup cashews, soaked overnight (or add 1 Tablespoon water)
  • 2 cups frozen peas
  • 1.5 cups arugula
  • 1 cup fresh parsley, chopped
  • 2 garlic cloves
  • 1 lemon
  • 1 Tablespoon red wine vinegar
  • 1 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup feta, crumbled (omit if doing Whole30)
  1. Add the soaked cashews to a high powered blender, or food processor and blitz.
  2. Bring a medium saucepot to a rapid boil on the stove. Heavily salt the water, and add the frozen peas. Cook for 2-3 minutes until the peas turn a bright green color. Scoop the peas out of the boiling water with a sieve and run under cold water to stop the cooking. Keep the boiling water on the stove, you will use it to wilt the greens. Add the strained peas to the blender and blitz to break up the peas.
  3. Wilt the arugula and parsley in the boiling water leftover from the peas for 20 seconds. Remove and run under cold water.
  4. Add the wilted parsley, arugula, and garlic to the blender. Blitz until broken up, it will be a bit dry at this point.
  5. Zest the lemon, add the zest and the lemon juice to the blender. Add the red wine vinegar, salt, and pepper. Blend until smooth, adding the olive oil in slowly. If the spread is too thick, add water one tablespoon at a time until the desired thickness is achieved.
  6. Spread thickly out onto a plate, or bowl. Add another generous drizzle of olive oil, and sprinkle with crumbled feta. Serve with vegetables, crackers or fresh baguette.
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