Fresh Pea Pesto with Shrimp Spring Rolls
I have a special relationship with peas, I love to hate them. They’re the first fresh food your mom gives you a taste of when you’re a baby – you probably squirmed and then kept choking them down. In my case, I never got rid of that squirmy feeling when I eat peas BUT I have grown up and decided to give peas a chance!
What is the first thing you think of when you hear or start to think about spring? Isn’t it peas?! Yeah, that’s what I thought. My goal with this blog post is to get people to look at peas in a different, more palatable way – not just in their usual form sprinkled on your carbonara. If you know me at all, you know I love Asian food and I usually try to incorporate it into everything as much as I can.
The same as with this recipe, I decided on a spring roll because they really lend themselves to being fresh and beautiful. You can fill the clear wrapper with so many colors and flavors for Spring or any occasion for that matter. I chose to fill mine with shrimp and really gorgeous fresh rainbow carrots – purple, yellow and orange. Alright, so here is where the peas come in – the dip. Who doesn’t love a good dip? I’m all about sauces. Fear not – I didn’t try to mix soy sauce with peas. The Asian part of this dish was merely the spring roll wrapper.
I’ve created a pea pesto – full of garlic, lemon, and fresh herbs. The peas actually make this pesto slightly sweet which I LIKED, surprise, surprise. I’m a big fan of the salty/sweet movement and this did just that. It’s the perfect springy dip and did I mention it’s the prettiest green color you could ever make?