3 hours ago
Friday, April 3, 2009
You can call this pea puree, pea pesto or pea dip, because it can be used for so many things........some people across the pond call it mushy peas.
This is so delicious and so easy, you should try it for your Easter brunch or for Mother's Day.
I spread this on crostini and drape a slice of Serrano ham or prosciutto on top and garnish with a mint leaf & parmesan curl. It looks like you went to a lot of trouble, and you really didn't!
You can also add a little grated parmesan to the puree if you think it's too sweet and place a pile of it underneath some white fish filets or halibut. Very springy and the mint and the peas go so well together.
Pea Pesto (adapted from Giada DeLaurentis):
2 cups of defrosted petit pois (little sweet peas)
1 garlic clove
1/4 cup of fresh mint leaves
kosher salt and pepper
extra virgin olive oil (about 1/4 cup)
grated parmesan cheese (optional)
In a food processor, combine your defrosted peas, garlic clove, mint leaves and pulse until you have a thick paste. Now add your olive oil thru the feed tube until you reach desired consistency. Taste and add a pinch of salt and a turn of black pepper.
If you want a more savory puree then add a few tablespoons of grated parmesan cheese to the pesto after it has been pureed.