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Makes about 3/4 cup

How to Make It

Step 1

Blanch peas in a saucepan of boiling water for 30 seconds, drain, and transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

Step 2

Whirl mint in a food processor to finely chop. Add peas, chile, olive oil, and lemon juice. Pulse until finely chopped. Season to taste with salt and pepper.

Step 3

Note: Nutritional analysis is per 2 tablespoons.

The Kitchen, Boulder, Colorado

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