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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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