Pea and Green Olive Tapenade

Peas add a refreshing sweetness to this traditional spread - less spiky but still very flavorful. Use it as a dip for cut-up vegetables (quartered radishes are particularly nice), as a topping for whole-wheat pasta or even as a condiment on grilled fish.

• Ready In: 10 mins
• Serves: 6
• Yields: 6 2 1/2 tablespoon servings

Ingredients

• 1  cup  fresh  shelled peas
• 6  tablespoons  sliced green pitted  olives
• 1  large garlic clove, quartered
• 1  tablespoon lemon juice
• 1  teaspoon  drained capers

Directions

1. Place ingredients in a food processor fitted with the chopping blade; pulse several times until a coarse spread forms, scraping down the inside of the canister every few pulses.
2. Scrape mixture into a serving bowl - or scrape into a nonreactive, sealable container. Set plastic wrap directly on the surface of the spread to prevent discoloration and refrigerate for up to 2 days.