Here’s another great example of eating the rainbow! And, thankfully, another way of sneaking veggies into your kids 
Made just like a classic pesto, this versatile recipe is one of my favorites and is so vitamin-packed – you won’t feel guilty eating it.
Ingredients:
12 oz Cascadian Farm Organic Peas
3 garlic cloves, peeled
1/4 c of grated Parmesan
Salt and pepper to taste
Olive oil (about 1/4 cup)
Crackers or toasted baguette slices
10 cherry tomatoes, halved
In your food processor: Blend peas, garlic, parm, salt and pepper. Then drizzle olive oil into the mixture. Add enough until you have a thick but softer consistency (see photo). Spread on your crackers or bread and top with cherry tomatoes.
— Knead to Cook
Thanks! I’m really looking forward to trying this!
Fresh & totally yummy. I hope you enjoy it Michele!!! Robin
Yum! I bet my little guy would love this. He loves to “dip dip”.
Brianne, Can’t wait to hear what he thinks of his new dip dip!
Thanks for taking the time to write! Robin