Poiscamole

I've made this delicious dip several times now. It's always tasty, and always slightly different. I've made it with thawed frozen peas, or cooked peas, which changes the texture and consistency of the final result somewhat. Uncooked peas give a slightly drier result.

The recipe is from the wonderful Clotilde Dusoulier's amazing Chocolate and Zucchini blog.

Peas are a wonderful, delicious, low GI (48) vegetable.

Poiscamole

300 gm frozen peas ( raw or cooked)
A bunch of coriander, washed, dried, leaves plucked (as much as you want, I love corainder  and usually use a decent sized bunch)
2 tblsp nut butter (almond butter or ABC, almond brazil cashew, butter)
1 clove garlic, chopped
2 tsp sweet chilli sauce
salt to taste

Place peas, coriander, nut butter, garlic, sweet chili sauce and salt in a food processor.

Whizz to desired consistency (I like leaving mine a bit chunky).

Can easily be made the day before you need it. Keeps well in the fridge for a couple of days.

Notes
The original inspiration is here. I'm very excited because I managed to find a packet of the Dr Karg Seeded Spelt that Clotilde has with her Peacamole on a recent trip to Sydney. I'll have to make another batch soon. She calls hers Peacamole, but I prefer the name Poiscamole.

The first few times I made it I just used it in fairly traditional ways, as a dip with crackers or crudites. Which was delicious of course. Last time I tried a few new uses as well. Instead of pesto, on pasta for a simple dinner.

With a pasta salad for a work lunch.

All delicious. It's so versatile!