Spring: Peas and Mint


Green Pea and Mint Dip

Total time: 10 min
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This time of year, I love fresh garden peas; shelling them is one of those kitchen tasks I find rewarding either solo or with a group.  Imagine the scene: a long summer table, a few bottles of chilled rosé, and the occasional crunch of a sweet crisp pod as we taste, shell and tell stories....

What to do with all the peas? The shoots make a crisp substitute for lettuce in a BLT.  Or wrap them in thin slices of prosciutto, or sauté with garlic and ginger....A quick pea and mint combination is easy to whizz up for a small bite on warm crostini, and any leftovers can be whisked into a vinaigrette.  When pea season fades, I always keep a bag of frozen peas at the ready to make this any time of year.


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

    1 medium clove garlic

    2 tablespoons fresh squeezed lemon juice

    2 tablespoons grated Parmigiano-Reggiano

    5 to 6 fresh mint leaves, plus more for garnish

    1 to 2 tablespoons extra-virgin olive oil

    Salt, to taste


    1. Combine all the ingredients together in a food processor and pulse until just combined. Taste and add more salt or lemon juice, as desired.  Garnish with a few more mint leaves and a drizzle of olive oil. Serve with grilled bread slices, crackers, Belgian endive spears.

    Date Published: June 25, 2014

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

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