One of my favorite things to make each spring is pea puree. It’s so fresh and light; perfect for a spring day. In truth, you can make it any time of year, but I like to make it in the spring and summer when you need a great no-cook recipe. Don’t let preconceptions about the name turn you away. This recipe resembles hummus more than baby food!
You can use a variety of herbs, but I prefer flat leaf parsley and basil. A sprig of mint or tarragon also adds wonderful fresh flavor. I highly recommend using parsley as the majority herb, though. It is light in flavor and won’t over power the rest of the ingredients. Too much basil and you’re treading in pesto territory. Too much tarragon and it’ll taste like licorice.
This would be a great use for the lemon and herb oil you made over the holidays. Replace a tablespoon of the extra virgin olive oil with a flavored one for added depth.
Spring Pea Puree
1 bag defrosted frozen peas
1 handful flat leaf parsley (use curly if you can’t find flat)
2 sprigs of basil
1-2 sprigs mint or tarragon
juice and zest of 1 lemon
1 clove garlic (optional)
3-5 Tbsp extra virgin olive oil
salt and pepper to taste
Pour peas into a strainer and let sit until fully defrosted. Add peas, herbs, lemon juice and zest to a food processor. Pulse until chunky. Using a spatula, scrape down sides of processor. Replace the lid, remove cover from the top and slowly drizzle in olive oil while pulsing. Process until puree is smooth. Taste and add salt and pepper to your liking. Pulse again quickly to incorporate seasoning.
Scrape mixture in to a container and press plastic wrap on top. Puree tastes best when it has had a few hours to let the flavors meld together.
Serve on crusty toasted bread, spread on a sandwich, dip veggies in it or toss in warm pasta for a light and fresh sauce.
