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Minted Green Pea Puree is a simple side dish to make with fresh, garden-grown mint. Or, serve as canapes with pickled red onions for a delicious appetizer or light meal.
Every summer, right around the beginning of July, the mint in our backyard garden starts to explode! So, we’re always on the hunt for new ways to cook with fresh mint.
We found this recipe over on Epicurious – then Jack started to play around with different adaptations of a Minted Green Pea Puree. He tested batches of pea puree with garlic and other seasonings. But in the end, the original recipe was the best, because it really allowed the simple taste of peas and mint to shine through.
How do you make Minted Green Pea Puree?
You can make this dish in a snap! Simply simmer frozen green peas, fresh mint leaves, and some water in a saucepan for about four minutes. Drain the peas, but keep the strained water – you’ll need some of it to make the puree.
While the peas and mint simmer, heat some heavy cream and butter. Combine the drained peas and mint with the cream and butter mixture – then puree with an immersion blender.
We liked a slightly chunky texture – but if you want a smoother, creamier Minted Green Pea Puree, add some of the cooking water to thin the mixture down and puree it some more.
How do I serve Minted Green Pea Puree?
We toasted up some pumpernickel bread squares and made canapes – spreading some of the minted pea puree first, then topping it with some homemade pickled red onions.
Alternately, you can serve the pea puree spooned onto a plate as a bed under fish or meat – or simply spooned on the side.
You may enjoy these other recipes that use fresh garden mint:
- Watermelon Mint Agua Fresca
- Tuscan Zucchini with Tomatoes, Garlic & Mint
- Watermelon, Feta and Mint Salad
Half batch of our Pickled Red Onion, see recipe here, for garnish
2 16-ounce bags frozen peas, thawed
½ cup whole fresh mint leaves, packed (plus more for garnish if desired)
¼ cup water
¼ cup heavy cream
3 tablespoons butter
1 loaf pumpernickel squares
Butter or oil, for grilling the bread
Prepare the pickled red onions, cool and drain. (These can be made in advance.)
In a large sauce pan, place the peas, mint and water. Cover and bring to a boil, then simmer four minutes covered.
While the peas cook, heat the cream and butter to melt the butter either in the microwave or a small sauce pan.
Drain the peas, but retain the water you drained in a measuring cup or bowl.
Pour the drained peas and mint back into the dry pan and add the cream and butter and using an immersion blender, puree. We liked the texture to still be a tiny bit lumpy and not completely pureed but your choice. If you want it smoother, add a small amount of the reserved pea water to thin it down a little and puree further. This puree process can also be done in a blender, but the mixture is very thick. With an emersion blender, you can move the blades around to reach all of the mixture.
Brush a little butter or oil on one side of each pumpernickel square and grill on a ribbed grill pan for a few minutes to brown. Remove and spread the pea puree on the untoasted side and top with a few pieces of the pickled red onion and serve.
You could also toast the bread or serve it un-toasted.
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