Grilled Snap Peas with Hazelnut-Dill Crumb
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
2 sizable servings or 4 small-side servings
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Course
Appetizer
Grilled Snap Peas with Hazelnut-Dill Crumb
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
Peas
- ½ pound snap peas
- 1 tablespoon olive oil
- ¼ teaspoon salt
Hazelnut-crumb
- ¼ cup hazelnuts toasted and cooled
- 3 tablespoons dill fresh
- 1 clove garlic
- lemon zest from 1
- ⅛ teaspoon salt
- lemon for serving, plural
Instructions
- If using wood skewers, soak in water for an hour before grilling. Snap the end of the peas and remove the strings. Place in a bowl and toss with 1 tablespoon olive oil and the salt. Thread onto the skewers, roughly 8 to 10 per skewer. Alternatively, you could skip the skewer and use a grill pan.
- Grill the snap peas, turning once, until charred and bright green.
- Place the hazelnuts on a cutting board along with the fresh dill, garlic, zest, and garlic. Chop/mince everything until is well combined and resembles breadcrumbs. Alternatively, use a food processor.
- Serve the snaps peas with a drizzle of olive oil and a heavy sprinkle of the hazelnut crumb.
Notes
- Tips and Tricks: As mentioned, you could skip the skewers and place the snap peas on a grill pan.
- Use up leftover ingredients: snap peas, hazelnuts, dill
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