June 02, 2011

Pea, herb and almond crush

These gorgeous peas are coming into season here in Sydney. My kitchen garden is not quite extensive enough to have peas growing in it, but I've certainly enjoyed all the herbs and salads it has produced so far. This pea, herb and almond crush is a perfect way to celebrate all the different herbs and fresh kitchen garden produce. Almonds add a lovely crunch to the dish and lime gives it a lovely tang. You could pair this with meat, fish or pasta or have it on a piece of toast like I did the other morning.

Mint loves having its own place to grow in. I'm using a planter made out of recycled rubber.

You can use any herbs you like for this dish. I've used lots of mint, some basil, marjoram and oregano. Chives is also easy to grow and suits so well for salads and pestos.

Pea, herb and almond crush

400g fresh or frozen peas
1 garlic clove
small bunch (5 tablespoons) chives, roughly chopped
1/2 cup blanched, slivered almonds
1/4 water
small pinch of sea salt
freshly ground black pepper
big handful of fresh, mixed herbs (mint, basil, oregano, marjoram)
zest and juice of one lime
1 tablespoon extra-virgin olive oil

1. Place the peas, garlic clove, chives and almonds in a saucepan. Add 1/4 cup of water and bring to boil. Season with salt and pepper and let simmer for 5-10 minutes or until the peas are tender. 

2. Place the herbs, lime zest and juice along with one tablespoon of olive oil in a food processor. Purée into a fine paste. Add the herb paste into the peas and mash roughly to mix. Serve the crush with fish or pasta or use as a spread on a toast.