English Pea and Green Garlic Dip

• 1/3 cup plus 1 tablespoon extra-virgin olive oil (see Tip)
• 1 small yellow onion, finely diced
• Kosher salt and freshly ground black pepper
• 1 cup chopped green garlic (from 2 stalks)
• 3/4 teaspoon chopped fresh thyme
• 1 1/2 cups English peas (or frozen peas, thawedif so, skip the blanching step)
• 1/3 cup grated Pecorino Romano (or other salty, gratable sheeps milk cheese)
• 2 tablespoons freshly squeezed lemon juice, more as needed
• 6 large mint leaves, coarsely chopped

1. Heat 1 tablespoon of the oil in a medium skillet over medium heat.
2. Add the onion, a pinch of salt, and a grind or two of black pepper.
3. Cook, stirring frequently, until the onions are soft but not browned, 3 to 4 minutes.
4. Add the green garlic and thyme and cook until the garlic is wilted and fragrant, another 2 to 3 minutes.
5. Remove from the heat and let cool.
6. Bring a small pan of well-salted water to a boil.
7. Add the peas and cook until just tender, 2 to 3 minutes.
8. Drain, rinse with cold water, and drain again.
9. Put the peas in the bowl of a food processor along with the onion mixture, pecorino, lemon juice, mint, and 1/4 teaspoon salt.
10. Pulse a few times to blend, and with the motor running, pour in the remaining 1/3 cup oil, blending just until combined.
11. Taste and add more salt or lemon juice as needed.
12. Dont compromise on the olive oil; its quality can make or break this recipe, so use the best oil youve got.
13. A peppery Tuscan oil would be my first choice; its back of the throat heat is perfectly balanced by the sweetness of the peas.

extravirgin olive oil, yellow onion, kosher salt, green garlic, thyme, peas, romano, freshly squeezed lemon juice, mint

Taken from www.epicurious.com/recipes/food/views/english-pea-and-green-garlic-dip-388300 (may not work)