The recipe is from the wonderful Clotilde Dusoulier's amazing Chocolate and Zucchini blog.
Peas are a wonderful, delicious, low GI (48) vegetable.
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.
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!