📝 About This Recipe
This elegant puree celebrates the arrival of spring, combining the natural sweetness of garden peas with the cooling brightness of fresh mint. Its velvety texture and striking emerald hue make it a sophisticated addition to any meal, whether served as a bed for roasted vegetables or a standalone plant-based dip. A touch of lemon zest and high-quality olive oil elevates this simple ingredient into a gourmet masterpiece that is as healthy as it is beautiful.
🥗 Ingredients
The Pea Base
- 16 ounces Frozen sweet peas (thawed or fresh shelled garden peas)
- 2 pieces Shallots (finely minced)
- 2 pieces Garlic cloves (smashed and minced)
- 1/2 cups Vegetable broth (low sodium)
Aromatics and Fats
- 1/2 cups Fresh mint leaves (packed, stems removed)
- 1/4 cups Fresh flat-leaf parsley (leaves only)
- 3 tablespoons Extra virgin olive oil (high quality cold-pressed)
- 1 tablespoon Vegan butter (for added richness)
- 1 teaspoon Lemon zest (freshly grated)
- 1 tablespoon Lemon juice (freshly squeezed)
Seasoning and Garnish
- 1 teaspoon Sea salt (or to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Toasted pine nuts (for crunch)
- 1/4 cups Pea shoots (for garnish)
- 1 handful Micro-greens (optional)
👨🍳 Instructions
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1
Begin by finely mincing your shallots and garlic. Ensure they are uniform in size to prevent uneven browning.
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2
In a medium saucepan, heat 1 tablespoon of the olive oil over medium-low heat. Add the shallots and sauté for 3-4 minutes until translucent and soft, but not browned.
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3
Add the minced garlic to the pan and cook for just 30-60 seconds until fragrant, taking care not to let it burn, which would make the puree bitter.
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4
Pour in the vegetable broth and increase the heat to medium. Bring the liquid to a gentle simmer.
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5
Add the peas to the simmering broth. If using frozen peas, cook for only 2-3 minutes; if using fresh, cook for 4-5 minutes until just tender but still bright green.
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6
While the peas cook, prepare a small bowl of ice water. Quickly dip your fresh mint and parsley into the boiling pea liquid for 5 seconds, then plunge them into the ice water. This 'blanching' locks in the vibrant green color.
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7
Drain the herbs and squeeze out any excess water. Set aside.
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8
Using a slotted spoon, transfer the peas, shallots, and garlic into a high-speed blender. Reserve the cooking liquid in the saucepan.
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9
Add the blanched mint, parsley, lemon zest, lemon juice, remaining olive oil, and vegan butter to the blender.
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10
Start blending on low, gradually increasing to high. If the mixture is too thick, add the reserved cooking liquid one tablespoon at a time until a silky, smooth consistency is achieved.
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11
Season with sea salt and freshly cracked black pepper. Pulse once more to incorporate.
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12
For a truly professional 'silk' finish, pass the puree through a fine-mesh sieve using the back of a ladle to remove any remaining skins.
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13
Transfer to a serving bowl. Garnish with toasted pine nuts, pea shoots, and an extra drizzle of olive oil. Serve immediately while warm or chill for a cold dip.
💡 Chef's Tips
To maintain the brightest green color, never overcook the peas; they should be just tender. If using fresh peas, look for smaller 'petit pois' as they are naturally sweeter than larger marrowfat peas. A high-speed blender is essential for that ultra-smooth restaurant-style texture; a food processor will yield a more rustic, chunky mash. If the puree tastes flat, add a tiny pinch of sugar and another squeeze of lemon juice to brighten the flavors. You can make this up to 24 hours in advance, but press plastic wrap directly onto the surface to prevent oxidation and discoloration.
🍽️ Serving Suggestions
Serve as a vibrant base for pan-seared King Oyster mushroom 'scallops'. Use it as a sophisticated dip for toasted sourdough points or sesame crackers. Pair with a chilled glass of crisp Sauvignon Blanc or a light Rosé. Top with a dollop of unsweetened coconut yogurt and chili flakes for a spicy-creamy contrast. Spread it inside a warm pita with grilled vegetables and falafel for a protein-packed lunch.