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Crushed Spring Peas with Mint

January 21, 2016

This recipe is from A Girl and Her Greens ($25;Ecco) by April Bloomfield.

Crushed Spring Peas with Mint




10 min


10 min


2 cups fresh peas (from about 2 pounds pods)

1 ounce aged Pecorino Romano cheese, finely grated

1 1/2 teaspoons Maldon or another flaky sea salt

1 small spring garlic clove or 1/2 small garlic clove, smashed, peeled and roughly chopped

12 medium mint leaves

3 tablespoons extra-virgin olive oil

Scant 2 tablespoons lemon juice, plus more for finishing


Combine the ingredients in a food processor and pulse to a coarse puree, about 45 seconds.

Scrape the mixture into a bowl and roughly stir and smoosh a bit so it’s a little creamy, and a little chunky.

Season to taste with more salt and lemon juice—you want it to taste sweet and bright but not acidic.

Serve with fresh cut veggies, smeared on toast, or as a sandwich spread.

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