This purée is a delightfully bright in color and taste. Fresh shelled peas can’t be beat when in season though thawed frozen organic peas to a fine job to stand in.

Yields: 4 to 6 servings (about 3 cups)

4 cups filtered water
pinch sea salt
3 cups shelled English peas
(alternatively) thawed organic frozen peas may be used

2 to 3 tablespoons olive oil
½ small clove garlic or ¼ teaspoon garlic powder or granules
3 tablespoon chopped cilantro leaves
2 tablespoons chopped fresh mint leaves
sea salt and freshly ground black pepper to taste

PROCEDURE:

Bring water and a pinch of salt to a boil.
Blanch shelled peas just until bright green and tender.
Shock in a bath of ice water or run under cold water in a strainer to arrest the cooking and maintain the bright color.

Place peas (if using thawed frozen peas, just pop them in) in a food processor with olive oil, garlic, mint, cilantro and a pinch of salt and pepper and blend until very smooth.
It may be necessary to scrape the walls of the food processor with a rubber spatula and continue to blend to achieve a smooth, uniform consistency.
Season to taste with salt and pepper.

SERVICE

Serve as an appetizer with crudit� (endive leaves, celery and cucumber are especially good) and crackers. Rice crackers are an excellent choice.
Also excellent on toasted bruschetta topped with tomato slices, aged balsamic vinrgar and micro greens.

LEFTOVER STORAGE

Store in a tightly sealed container in the fridge for up to 3 days.