Creamy Loaded Pea Pesto Appetizer with Belgian Endive Scoops - alive magazine

Ingredients

• 1 cup (250 mL) shelled fresh or frozen and thawed sweet peas (see tip)
• 1 cup (250 mL) cannellini beans
• 1/4 cup (60 mL) chopped fresh parsley, plus extra
• 1/4 cup (60 mL) chopped fresh mint
• 2 garlic cloves, smashed and minced
• 2 Tbsp (30 mL) nutritional yeast
• 2 Tbsp (30 mL) fresh lemon juice
• 1/2 tsp (2 mL) maple syrup
• 1/4 tsp (1 mL) sea salt, plus extra
• Generous pinch of cayenne pepper
• 1/4 cup (60 mL) extra-virgin olive oil
• 1/2 cup (125 mL) grape tomatoes, halved
• 1/3 cup (80 mL) toasted pine nuts
• 1/4 cup (60 mL) Kalamata olives, pitted
• 1/4 cup (60 mL) Castelvetrano olives, pitted
• 1/4 cup (60 mL) crumbled feta or dairy-free alternative
• Fruity extra-virgin olive oil, for drizzling (optional)
• 6 Belgian endives, red and/or green, separated into leaves