Pea, Pecorino and Hazelnut Pesto Dip

method:

• To begin, grate the garlic. Then place the cooked peas, roasted hazelnuts and garlic in a food processor. Pulse for about 30 seconds, add the extra virgin olive oil, then pulse everything together again for a further 30 seconds or so.
• Remove this mixture from the food processor and transfer into a small serving bowl. Stir in the veggie pecorino, season with the sea salt and freshly ground pepper and serve straight away with your choice of dipper, such as seeded breadsticks, crudités or palmiers. Can be stored in the fridge for up to two days.