Preparing

1. Slice the onion into thin strips.

2. Make 4 hard-boiled eggs.

3. Quickly boil the peas; when float, immediately transfer to cold water.

Blending

1. Heat 2tbsp olive oil on medium heat, add sliced onion and sauté until golden brown.

2. Finely blend the pecans.

3. Add peas, 1 garlic clove* and the boiled eggs, continue blending.

4. Add the sautéed onion, salt and pepper as desired. Blend until the paste is smooth.

*Note:

If you do not eat garlic, skip this step. To reduce the garlic smell, you can also sauté the garlic together with the onion. However, note that the heat from blending also helps reduce the garlic smell without overcooking the garlic.