1 Garlic Clove, minced
1/4 cup Flat-leaf Parsley leaves
4 Tbsp Extra Virgin Olive Oil
1 1/2 cups of Fresh or Frozen Peas
1/2 cup of Water
1/4 cup Lemon Juice
1/8 to 1/4 Tsp Cayenne Pepper
Jalapeno Ranch Eat Your Vegetables, crushed
Slice your bread into thick slices. Drizzle with a little olive oil and
salt, then toast under the broiler.
Place a small sauce pan over medium heat. Heat up 1 Tbsp of Olive oil,
then add to it the garlic. Cook for a minute. Now add the parsley, peas,
water and a sprinkle of salt. Cook for about 5 minutes. Drain and reserve
the cooking liquid.
Mash up the cooked liquid in a food processor just until it is slightly
mashed. You want it to still have some texture. Move the mixture to a
bowl. Stir in the cayenne pepper and lemon juice, then season to taste
with salt and pepper. Now add in 2 Tbsp of Olive oil and enough cooking
liquid to make it spreadable but not runny.
Spread your mixture on each piece of toast. Top with lemon zest, Jalapeno
Ranch Eat Your Vegetables, and remaining olive oil.
Adapted from a recipe by Bon Appetit.