Check out the video below which walks you through how to make this fresh spring sauce:
1 cup fresh peas
1 tablespoon lemon zest
1/2 cup extra virgin olive oil
1 tablespoon fresh mint
¼ teaspoon sea salt (plus sea salt to cook and cool the peas)
1. Fill a medium-sized pot with filtered water (or tap if necessary) and place it on the stove. Turn the heat on high until the water boils. Add generous amount of salt, so that the water is slightly salty.
2. While the water is heating, pick the peas. For 1 cup of fresh peas, I recommend purchasing a pound of peas in their shells. If possible, use fresh peas—this recipe highlights the essence of fresh spring peas. That said, if you want to make this recipe with frozen peas, make sure that they are organic.
3. Place very cool or iced water in a medium-large bowl. Slightly salt this water mixture with a ¼ teaspoon of salt.
4. Place the peas into the boiling water and cook them for about 4-5 minutes. The time will depend on the size of your peas. Aim to just barely cook the peas through. You do not want any hard pea pieces when you bite in, but you do want firmness and certainly, no mushiness. Once the peas are just cooked through, lift them out of the water with a slotted spoon or strainer, and place them in the cool water.
2. While the peas cook, prepare and gather all of the other ingredients.
3. Place the ingredients in a food processor. Lift the peas out of the cool water, shake off any excess water, and place them in the processor.
4. Process the ingredients until they form a puree, which is a smooth cohesive sauce.
5. Check the puree for salt and balance. You may want to add in a very small squeeze of lemon to balance the acidity, but if you do this, I recommend serving the puree immediately—the juice might oxidize the mixture.
6. Serve the Fresh Pea and Mint Puree on top of poached eggs, roasted or grilled chicken, pork, or duck, or use it as a seasonal topping for a burger.