Fresh or frozen peas both work great for this recipe. I like my purée on the chunky side but add more olive oil and process for a bit longer if you’d like it smoother.
10 oz green peas, fresh or frozen
3 tablespoons extra virgin olive oil
1 tablespoon chopped mint leaves
Freshly ground black pepper
Heat a large pot of heavily salted water (it should taste like the ocean) over high heat until boiling. Drop in the peas and blanch for 1 minute, until they are heated through. Using a slotted spoon or spider remove the peas and place in an ice bath. Drain well.
Place peas, olive oil, mint and a few grinds of black pepper in a blender. Purée until a chunky paste forms. It will be very thick. Taste for seasoning, adding more olive oil, salt and pepper as you see fit.
More basic recipes from our Spring Crate