Perfect contrast: sweet, sharp, silky. No story to this one – just a fast, bright pea puree recipe built to do a job: cut through something rich, like a parmesan-crusted cod or a plate of grilled meat, without demanding any attention for itself.
Ingredients for Pea Puree Recipe
- Frozen peas – 120–150 g
- Flavoured vinegar – 1–2 tsp
- Olive oil – 1 tbsp
- Sea salt and black pepper, to taste
- Garlic powder or chilli flakes, tiny pinch (optional)
I used my own Bionsan rosemary and honey vinegar here – it carries a rounded, honeyed sweetness alongside the sharpness, so start with the smaller amount and adjust up to taste.
Method
Microwave the peas. 3 minutes, until hot.
Drain well.
Combine. Add the peas, oil, vinegar and seasoning to a jug.
Blitz. Until smooth and spoonable.
Adjust. More vinegar for brightness, more oil for silk – taste as you go.
This pea puree recipe is featured in my Veg, Fruit and Pulses Hub, a collection of resourceful vegetable, fruit and pulse recipes from rural Andalucía.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef
