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Fresh Pea Butter

Recipes by Chef Steph

Chef Steph

Pea Butter

Fantastic on warm grilled bread! Also works as a sauce on hot cooked pasta.

ingredients

Pea Butter
  • 1 1/3 cups - fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed
  • 1 teaspoon - kosher salt, plus more
  • 1/2 cup - (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided
  • 1/4 teaspoon - freshly ground black pepper
  • 1/4 teaspoon - finely grated lemon zest
  • 1 - shallot, finely chopped (about 1/4 cup)
Prep time
5 minutes
Cook Time
10  minutes
Serves
10 to 20

Directions

  1. If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook).
  2. Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
  3. Melt 1 Tbsp. butter in a medium skillet over medium high heat.
  4. Add shallot and cook, stirring occasionally, until softened, about 2 minutes.
  5. Transfer to a food processor. Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined.

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