Skip to main content
Epicurious
Cookbooks

Minted Pea Purée

Ingredients

shelled peas – 3 cups (400g)
mint – 4 sprigs
olive oil – 3 tablespoons

Preparation

  1. Boil the peas and mint sprigs in lightly salted water until tender, then drain. Whiz the peas and mint in a food processor with the oil until smooth.

Tender
TagsPeaBean and LegumeVegetableMintHerbs & SpicesSideDinnerVeganVegetarianGluten FreeNut FreeDairy FreeEasyQuick5 Ingredients or FewerFood ProcessorCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like no-brainer corn salad and Spanish frittata.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Extra-Creamy Hummus
The best homemade hummus starts with an unexpected ingredient: ice cubes.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.