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Pea and Mint Puree with Lemon and Ricotta

Pea and mint puree with lemon and ricotta is a fresh and light dip to serve with crudités.
Prep Time10 minutes
Cook Time15 minutes
Servings: 2 cups

Ingredients

  • 1 eschallot, peeled and chopped substitute with 1/2 brown onion
  • 1 1/2 cups frozen peas
  • 1 1/2 cups mint leaves, washed and chopped
  • 1 lemon, zest and juice
  • 2 tbsp ricotta
  • 2 tbsp olive oil
  • flaked sea salt and freshly ground black pepper

Instructions

  • Sauté the eschallot in olive oil over a medium heat for about 10 minutes until soft.
  • Add the water, bring to the bil, add the peas and cook for 3 minutes.
  • Drain the peas and eschallot and tip into a bow. Allow to cool for about 10 minutes.
  • Add the mint, ricotta and lemon zest an mix with a handheld blender.
  • Add half the lemon juice and season to taste. The dip might need more seasoning if you haven't added the eschallot. Add the remaining lemon juice if you think it needs it. Refrigerate in an airtight container until ready to serve.

Notes

The puree will keep in the fridge for up to three days.