Peas definitely fall into the “can't get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis. Try with seared fish or roasted lamb.
Ingredients
- 1/2 pound English peas, enough for 2 cups shelled (organic frozen peas will work in a pinch)
- 1 tablespoon garlic, minced
- 1 tablespoon spring or green onion, minced
- 1 tablespoon tarragon or chervil, minced
- 1 teaspoon fresh mint, minced
- 2 teaspoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Instructions
- In a food processor blend together peas, garlic, onion, chervil, mint and vinegar. Add oil in a steady stream until emulsified, and season with salt and pepper.
Servings: 4
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