Minted Sweet Pea Dip

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Pamela Salzman


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2 cups fresh (already shelled) or frozen green peas, defrosted (original recipe used 3 cups)

zest of one lemon

3 Tablespoons fresh lemon juice

1 small garlic clove, chopped

¼ cup packed fresh mint leaves

2 Tablespoons extra-virgin olive oil

1-2 Tablespoons raw tahini

French baguette, cut into ½ inch slices

¼ cup extra-virgin olive oil

¼ cup grated Parmesan or Pecorino cheese (optional)

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