Pea Butter

5 06 2010

Now that it’s pea season, I thought I’d share my favorite way to use up lots of fresh peas. I’ve actually never tried this with frozen peas but I bet it would be pretty good with those too. It’s one of my absolute favorite things to spread on a nice piece of toast and it’s so simple to make.


1. Shuck your peas
2. Blanch them in well-salted water* for a minute or two until they’re softened but not mush
3. Shock the peas in a colander or strainer floating in a bath of ice water – this helps stop the cooking so they don’t get mushy and stay nice and bright green
4. Put the peas in a food processor with a nice fistful of pecorino cheese, some salt, pepper and olive oil. Puree.
5. Spread on toasted bread



*When you blanch vegetables there are a couple of things to keep in mind.

  • First – the water should be well-salted. If you taste your salted water it should taste almost sea-water-salty. Don’t worry about your veggies being too salty afterwards because you’re going to rinse most of it off when you shock them in the water bath. The extra salt in the water will really bring out the color in your vegetables – especially the green ones. They’ll be more bright green than you even thought was possible.
  • Second – the water should be at a rolling boil at all times. This means you’ll need to use a pot of water much larger than would seem necessary for the amount you’re blanching and you’ll almost always want to work in batches so you don’t cool the water down too much when you add your vegetables (it also helps to have them at room temperature when you do the blanching).


Pea Butter

Pecorino Romano (or another nice hard cheese)
Olive oil