Spring Pea Basil Spread

Spring Pea Basil Spread
Photo by Noe Dewitt

This bright-green spread is a break from heavy, cheese-laden dips. Bringing together the freshness of basil and peas and the brightness of lemon juice, it’s best served with fresh crudité alongside a zesty glass of white wine or rosé.

  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 6 ounces fresh spring peas, rinsed and drained
  • 2 cups tightly packed basil leaves
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup extra-virgin olive oil

Combine chickpeas, spring peas, basil, lemon juice, salt and pepper in food processor. Process into thick paste. Scrape down sides of container. With processor running, slowly drizzle in olive oil until spreadable. Transfer to airtight plastic container and refrigerate. May be made up to 2 days ahead. Makes 2¼ cups.

Pair It

With the freshness of peas and the basil, go for a lighter-style, veggie-friendly white wine. A bright Verdejo from Rueda, a zesty California Sauvignon Blanc or an Austrian Grüner Veltliner will welcome these spring flavors.


Published on June 21, 2016
About the Author
Mike DeSimone and Jeff Jenssen
Entertaining and Lifestyle Editors

Mike DeSimone and Jeff Jenssen are Wine Enthusiast's Entertaining and Lifestyle Editors. DeSimone tastes wine from Israel and the Mediterranean Basin, while Jenssen tastes wine from Eastern Europe, including the former the Soviet Union and Yugoslavia. Both co-authored Wines of California, Wines of the Southern Hemisphere, and The Fire Island Cookbook. Wine educators and presenters, both gentlemen serve as frequent guests on national and local television. Email: mikeandjeff@wineenthusiast.net

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