There are two types of people: those who follow recipes exactly and those who don’t.
I don’t think I have ever followed a recipe exactly. Ever. Inevitably I change an ingredient or two or five, I swap the spices, I change the cooking method, or I change the final presentation. I view recipes as a jumping off point.
This style of cooking is intimidating to many people. I think it becomes easier the more you cook as you get comfortable.
This pea thyme dip was, typically, an adaptation. It is delicious and pretty, too.
Green Pea Thyme Dip
Adapted from Parsley, Sage, Rosemary & Thyme
2 cups peas: fresh, thawed frozen, or canned
1/2 square vegetable bullion (I love Rapunzel’s vegan version), dissolved in 1 Tbsp hot water
2 Tbsp extra virgin olive oil
1/2 Tbsp dried thyme
2 Tbsp finely grated Pecorino Romano (sheep’s milk cheese)
Salt and pepper to taste
If using fresh peas, steam in a saucepan with a bit of water for 3-5 minutes or until soft. Put peas in medium bowl and add the remaining ingredients. Blend with immersion blender. Alternatively, use a food processor or traditional blender. Serve as a dip with fresh vegetables, crackers and baguette rounds.