Sun-dried Tomato and Peas on Endive Spears

[Guest guest]

Sun-dried Tomato and Peas on Endive Spears

 

Giada DeLaurentiis

 

1 pound frozen peas, thawed

8 ounces sun-dried tomatoes, drained (about 3/4 cup)

2 cloves garlic, chopped

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 heads endive, ends trimmed and leaves separated

 

Directions

Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse

the machine until the peas and tomatoes are finely chopped. Add the olive

oil

and pulse until the olive oil is incorporated and the mixture is minced but

not yet pureed. Transfer to a small bowl and stir in the salt and pepper.

Serve as a dip with the endive spears alongside.