Crushed Spring Peas with mint

Leave a comment

May 13, 2015 by dgarnett2013

Crushed Spring Peas with mint: A Girl and her Greens by April Bloomfield

peapesto

Makes about 300g

  • 300g fresh peas (from about 900g of pods)
  • 25g aged pecorino or parmesan, grated
  • 1½ tsps Maldon salt
  • 1 small spring garlic clove or ½ small garlic clove, smashed, peeled and roughly chopped
  • 12 medium mint leaves
  • 3 tabs extra virgin olive oil
  • Scan 2 tabs lemon juice, plus more for finishing.

 

Combine the ingredients in a food processor or pestle and mortar and pulse/ smash to a coarse puree, about 45 seconds.

Scrape the mixture into a bowl and roughly stir and smooth a bit so it’s a little creamy and chunky.

Season to taste with more salt and lemon juice – you want it to taste sweet and bright but not acidic.

Made on an early May day when the Astill boys came to play.

boys2 boys1

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: