2 (4-ounce) packages Vermont Creamery Goat Cheese
3/4 cup frozen peas, thawed
1/4 cup extra-virgin olive oil, plus more for garnish
Freshly grated zest of 1 lemon, about 2 teaspoons
1/2 serrano pepper
1 clove garlic, peeled
1 cup flat-leaf Italian parsley leaves, roughly chopped
1/2 cup basil leaves, roughly chopped
1/4 cup fresh dill, roughly chopped, plus sprigs for garnish
2 tablespoons fresh tarragon, roughly chopped
2 tablespoons fresh chives, finely chopped
1/2 teaspoon kosher salt, plus more for garnish
Freshly ground pepper, for garnish
Assorted crunchy vegetables for dipping such as baby carrots, blanched asparagus, snap peas, radishes, little gems and cucumber slices