180 Min

GF

V

Minted Pea Puree

Frozen peas may be a year-round offering, but this beautiful spring weather calls for the fresh variety. A wonderful source of plant protein and fiber, peas are technically legumes not vegetables. The key is to carefully monitor the color while cooking them, so they remain a bright green after. While peas are always delicious in a stew, pasta or omelet, this simple minted puree is a way to truly enjoy their fresh sweetness. The coriander adds a lemony depth of flavor. Spread it on toast for breakfast and top it with a fried egg or avocado. Or do what I do – place a big mound of microgreens on top. Spread some of the puree on crackers or sliced cucumber and enjoy it with a glass of wine before dinner. There are so many ways to enjoy this puree, it will disappear from your refrigerator sooner than you expect!

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Cook Time

3 hours

Serves

4

Directions

Step 1

1. Soak the cashews in warm water for 2 hours or up to 12 hours in the refrigerator (use room temp water). Drain.

Step 2

2. In a frying pan over high heat, warm 2 tablespoons of olive oil and pop the coriander seeds. This will only take a few seconds, then add the garlic cloves and the green peas. Cover the pan and cook for about two minutes – the peas should cook slightly but not lose their bright green color.

Step 3

3. In a food processor, combine the pea mix with mint leaves (save some for garnish), remaining olive oil, drained cashews, lemon juice, serrano pepper and salt. Mix until the mixture is thick, smooth yet grainy. If needed, add a little bit more of olive oil.

Step 4

4. Store in the refrigerator until ready to use. Serve garnished with olive oil, pumpkin seeds, and fresh mint leaves.

Notes & Variations

Instead of cashews, use 3 tablespoons of cashew butter or tahini.
Add 1 avocado to the puree, while pureeing it. When storing it, press parchment or plastic wrap directly on it. Any exposure to air will discolor the avocado.
Be careful when popping the coriander seeds – they can burn very quickly. If so, discard and start again.

Ingredients

1/4 cup toasted cashews

1/4 cup olive oil

1 teaspoon whole coriander seeds

5 to 6 whole medium garlic cloves

12 ounces (roughly 3 cups) fresh hulled green peas

1 cup loose mint leaves

Juice of one large lemon

1 serrano pepper

1 teaspoon sea salt

2 tablespoons toasted pumpkin seeds for garnish

Step 1

1. Soak the cashews in warm water for 2 hours or up to 12 hours in the refrigerator (use room temp water). Drain.

Step 2

Step 3

Step 4

4. Store in the refrigerator until ready to use. Serve garnished with olive oil, pumpkin seeds, and fresh mint leaves.

1/4 cup toasted cashews

1/4 cup olive oil

1 teaspoon whole coriander seeds

5 to 6 whole medium garlic cloves

12 ounces (roughly 3 cups) fresh hulled green peas

1 cup loose mint leaves

Juice of one large lemon

1 serrano pepper

1 teaspoon sea salt

2 tablespoons toasted pumpkin seeds for garnish

Notes & Variations

Instead of cashews, use 3 tablespoons of cashew butter or tahini.
Add 1 avocado to the puree, while pureeing it. When storing it, press parchment or plastic wrap directly on it. Any exposure to air will discolor the avocado.
Be careful when popping the coriander seeds – they can burn very quickly. If so, discard and start again.

Tags:

180 Min

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Tags:

180 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Ghee

$10

Ghee is a class of clarified butter that originated in ancient India.

Masala Book

$22

Go inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes.

Masala Dabba

$195

Pure brass with steel finish on the inside with mango wood - handmade in India.

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