Tag Archives: olive oil

Pea and mint spread

We are on a roll. Sarah had this at a party and it was yummy. I ate it on toasted bread with a sprinkle of cheese. It was a big hit!

Pea Sauce with Fresh Mint

Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or roasted lamb chops, or flaky white fish. Serves four to six. Yields about 2 cups.

  • 1 Tbs. plus 1 tsp. extra-virgin olive oil (always choose the superior taste of Spain 🙂
  • 1 cup chopped leek (white and some light-green parts, from 1/2 medium leek)
  • 1/2 cup to 1-1/4 cups lower-salt chicken broth depending on how thick you want it.
  • 2 cups fresh or frozen peas
  • 1/2 cup fresh mint leaves
  • sea salt

Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.

Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.

Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)
nutrition information (per serving):
Calories (kcal): 90; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 11; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 0; Fiber (g): 3;
by Ellie Krieger in Fine Cooking 105, pp. 35. May 6, 2010. Italics added