Spring

Minty Pea Purée on Toast

April 27, 2015
4 Ratings
Photo by James Ransom
Author Notes

This dish is pure springtime comfort. A flavorful, bright green purée of mint, shallots, garlic, and peas meets crispy, rustic slices of toast. Serve the dish just as it is, or pair it with your favorite spring soup for a perfect lunch. —Gena Hamshaw

  • Serves 4 people (2 slices toast per person)
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 large shallot, thinly sliced
  • 1 clove garlic, minced
  • 3 cups fresh or thawed frozen green peas
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 to 3/4 teaspoons salt, to taste
  • Black pepper, to taste
  • 1/4 cup mint leaves
  • 8 slices whole-grain toast
In This Recipe
Directions
  1. Heat a tablespoon of olive oil over medium heat in a skillet or a sauté pan. Add the shallot and cook for 2 minutes, or until the shallot is clear. Add the garlic and peas. Sauté for 2 to 3 minutes, or until the garlic is fragrant and the peas are warm and tender.
  2. Transfer the peas to a food processor fitted with the S blade. Add the peas, lemon juice, lemon zest, salt, pepper, and the remaining two tablespoons of olive oil. Pulse the mixture continuously until it is puréed but retains some texture. Check the mixture for seasoning and add salt and pepper as needed. Pulse in the mint leaves.
  3. Spread a generous amount (1/3 to 1/2 cup) purée over each slice of toast. Serve.

See what other Food52ers are saying.

  • Kaite
    Kaite
  • MT Bollerup
    MT Bollerup
  • bettye198
    bettye198
  • Kristen_Corb
    Kristen_Corb
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

5 Reviews

bettye198 January 20, 2020
I used to make this when I lived in CA because I could get mint readily and added cooked fava beans for good protein. Always a hit. When I present, I spread a little ricotta seasoned first then top with the green. Lovely.
 
Kaite November 9, 2018
I had burrata in the fridge and decided to make this recipe to go along with it on toast. I didn't have shallot so I used onion. I also added a few chili flakes. My husband was totally in love with the peas! It was so perfect on toast. While it was good with the burrata I decided to switch over to feta. The feta complemented the peas perfectly!
 
Kristen_Corb May 23, 2018
Just made this and OMG it’s so good. I’m saving some for dinner tomorrow night and lunch Friday. (Its Wednesday) hoping it holds up!
 
rlsalvati June 17, 2017
Yum. Yum. Yum. Had an excess of fresh peas--normally I just eat them out of hand as I shell them--and am seriously considering slapping a "guacamole" label on this so my guys won't touch it. I thought the mix was a bit loose, but it spread on my lunch flatbread just fine. Easy and quick to make.
 
MT B. February 25, 2017
Just made this for the third time, this time to take to a party as an appetizer. Honestly, it is so light and refreshing! Tastes (and looks) like early spring. Wonderful reminder on a snowy day that spring is only a month away.