Pea-parsley Spread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g sunflower seeds, peeled
- 60 g peas, frozen or fresh
- 20 g carrot (s), cleaned
- 10 g shallot (s), peeled
- 20 g parsley, fresh
- 2 tablespoon sunflower oil, cold-pressed
- 1 tablespoon agave syrup
- 2 tablespoon lemon juice
- sea-salt
Print Recipe
Pin Recipe Instructions
- Lightly roast the sunflower seeds in a pan and put them in a blender. Cut the carrot and shallot into small cubes, fry together with the peas and a pinch of salt in a tablespoon of sunflower oil in the pan for about 10 minutes over low heat.
- In the meantime, wash the parsley, pluck the leaves from the hard stems and add to the sunflower seeds in the blender. Also put the agave syrup, lemon juice, a tablespoon of sunflower oil, another pinch of salt and the vegetables in the blender. Puree everything into a creamy paste. If necessary, season the cream with a little salt to your own taste.
- Pour the spread into a clean jam jar while still warm. It can be kept in the refrigerator for about 1 week.
- The spread tastes particularly delicious on toasted wholemeal bread.
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