Yield
Makes about 3/4 cup
Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham

How to Make It

Cook peas in boiling salted water to cover 1 to 3 minutes or just until crisp-tender; drain. Plunge sweet peas into ice water to stop the cooking process; drain. Pulse blanched sweet peas, olive oil, chopped fresh mint, garlic clove, and salt in a food processor 4 or 5 times or until smooth. Store in an airtight container in refrigerator up to 3 days. Serve with assorted vegetables and toasted bread slices.

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