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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.