Spring Pea Puree
Recipe from my book, Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. Nice with roasted or raw vegetables, equally happy to be slathered on crusty whole grain bread.
- 1-1/4 cup frozen peas thawed
- 1 clove garlic
- 1 bunch fresh mint leaves
- Juice of 2 or 3 lemons
- 1/4 cup olive oil
- sea salt to taste
Blitz the peas, garlic, mint, lemon juice, and olive oil in a food processor until smooth and well combined, about 2 minutes. Taste and season with salt.
The pea puree can be stored in an airtight container in the refrigerator for several days.