August 10, 2022

Pea Purée

Two jars of pesto next to a bowl of lemons
Left- Pea Puree Right- Pistachio Lemon Pesto

Pea Purée

Two jars of pesto next to a bowl of lemons

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This version is a twist on Wolfgang Puck's pea purée recipe.  I added lemon juice and olive oil.  The purée can be served as a vegetable dip, a bed for fish or scallops, or on tartines.   It is a good source of nutrients and has a mild taste that makes it appealing to children.  It also freezes well. 



2 cups of English peas- * see notes

Sea Salt

Olive Oil

Fresh lemon juice


1. Bring 4 cups of water to a boil in a small saucepan. Add a pinch of salt to the water. 

2. Add the peas to the boiling water, and cook them until they float. 

3. Remove the peas from the water ( save some of the water ) and immerse them in a bowl of ice water to blanch them, stopping the cooking. This will help them maintain their bright green color. 

4. Purée the peas in a blender or mini food processor for easy cleanup. Add some of  the blanching water, fresh lemon juice, and olive oil. Start with a tablespoon of water, olive oil, and a teaspoon of lemon juice until you get a smooth consistency and the taste is to your liking.

5. Serve as a garnish, on bruschetta (toasted bread), or as a dip. Wolfgang Puck serves this with risotto. The serving possibilities are endless.  


* English peas are fresh peas and are often found in a bag in the produce section of the grocery store.

You can add fresh herbs such as basil, chives, or parsley to this pea purée to create more variations. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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