Green Pea and Mint Spread for Crostini or Vinaigrette

Green Pea and Mint Crostini

Total time: 10 min
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This time of year, I always look forward to fresh garden peas; I find that shelling them is relaxing and everyone eventually joins in.  Imagine this summer scene: A large outdoor table, a bottle or two of chilled rosé, and the stories people tell as they shell....the crunch of a sweet pod every now and again....

What to do with all the peas?  I love to eat the tender shoots right out of the garden, wrap them in thin slices of prosciutto, or add them in place of lettuce on a BLT.  And one of my favorite quick small bites to whizz up is a combination of sweet peas and mint with the umami oomph of grated Parmigiano-Reggiano.  And when pea season is gone, I keep a bag of frozen organic peas at the ready for a taste of summer all year long. Taste this  pea and mint spread on toasted baguette or whisked into a vinaigrette.


2 cups fresh (shelled) or frozen green peas (thawed)

1 medium clove garlic

2 tablespoons fresh squeezed lemon juice

2 to 4 tablespoons grated Parmigiano-Reggiano

5 to 6 fresh mint leaves, plus more for garnish

1 to 2 tablespoons extra-virgin olive oil, plus more for garnish

Salt, to taste


  1. Combine all the ingredients together in a food processor and pulse until just combined.  Taste and add more salt, lemon juice, or Parmigiano-Reggiano, as needed.  Garnish with a few more mint leaves and a drizzle of olive oil.  Serve with grilled bread slices, crackers, or Belgian endive spears. This is also delicious whisked into a vinaigrette for a salad or spread onto toast and topped with ham or an egg.

Date Published: July 25, 2012

All recipes have been tested by the Test Kitchens unless otherwise noted.

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