While gathering ingredients for some homemade summer rolls (another story unto itself, I suppose,) I procured the most seemingly innocent bunch of fresh mint at my local market. When I got it home, I unpacked the bunch for washing and discovered this tiny looking bunch ended up being about 10 cups worth.
As I really only needed about 2-3 sprigs for the summer rolls we were making for the next few nights, that means I had the rest of the bunch to use up. My first thought was for a basic mint pesto (throw in some walnuts, a little oil, some citrus and whizz it up) but then my mind immediately went to a more obvious pairing (and one which I already had everything I needed in the pantry) – pea and mint dip. Dip chips, vegetables, a spoon. This stuff is way tasty and will go fast.
Pea & Mint Dip
makes about 2 cups
- 10 oz. frozen peas
- 1/2 c. packed mint leaves
- 1 tbsp. olive oil
- splash or two of water
- microwave the peas or about 60-90 seconds till they’re just barely warm and thawed
- add everything in a blender (or use a hand-blender) and salt to season and blend. Add just enough water to help with blending and to get the right consistency. The resulting dip should be smooth and of hummus consistency.
- fresh mint leaves
- pack a food processor with fresh mint, top off with sugar and process till mint is well distributed in the sugar.
- 1/2 c. packed fresh mint leaves
- 1 c. vodka (or any other alcohol you’ve got laying around)
- pack the mint leaves into a clean glass jar.
- cover with the alcohol and let it steep for a few weeks.