Cook or steam peas until tender. Cool. In small skillet heat oil, add shallots and sauté until softened. In a food processor or with a food chopper, process or finely chop peas, cooked shallots, egg, walnuts, olives, and thyme until roughly pureed. Remove to a bowl; mix in enough mayonnaise to hold mixture together. Stir in cayenne, lemon juice, salt and pepper to taste. Serve as an appetizer with crackers or as a dip.
Makes about 1 cup
Find more great garden-inspired recipes in Renee's Cookbooks
To purchase Renee's Garden Seeds, click here
View Recipe Archive