Ingredients

Preparation

1. Chop the garlic and fry. Add the frozen peas and approx. 150ml water and cook for 15-20 minutes until tender.
2. Grate the Grand Maurice, add to the peas and stir until melted. Purée everything.
3. Chop the basil and peppermint, grate the lemon zest and juice the lemon, add salt and pepper and gently stir into the puréed mixture. If necessary, add a bit of water.

Tip: Tip: goes superbly with rye sour-dough bread or dipping vegetables.