Lemon Pea Dressing

I would be lying if I said I didn’t use this errrythinnng.

I would be lying if I said I didn’t use this on, well, errrythinnng. It’s not too bad eaten by the spoonful, or scooped up with pita if you’re shy about being a glutton.

Lemon Pea Dressing, vegan styleee. You could put it on all the things.

A post shared by Lesa Sullivan-Abajian (@lesacooks) on

makes a scant 2 cups dressing

  • ¾ to 1 cup unflavored, plain yogurt (can be soy, coconut or milk-based)
  • ½ cup fresh or frozen and defrosted English or garden peas
  • 2 or more teaspoons fresh lemon juice, plus zest if desired
  • 2 tablespoons each loosely packed mint and Italian parsley
  • 1 clove of garlic or half a small shallot, chopped
  • 1-2 tablespoons extra virgin olive oil
  • Salt and pepper, as needed

Combine all ingredients in a food processor or in a bowl with a metal whisk. Adjust for flavor with lemon, salt and pepper. This will keep in the refrigerator for up to a week.

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