Grilled Snap Peas with Hazelnut-Dill Crumb

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 sizable servings or 4 small-side servings 1x
  • Category: appetizer, spring recipe




½ pound snap peas

1 tablespoon olive oil

¼ teaspoon salt


¼ cup toasted and cooled hazelnuts

3 tablespoons fresh dill

1 clove garlic

Zest from 1 lemon

⅛ teaspoon salt

Lemons, for serving


  • 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.


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