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Pea-Mint Sauce

 
Pea-Mint Sauce
27

A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.

Yield

4

servings

Prep

5

min

Cook

0

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

2 cups peas, frozen
blanched and drained well
*
3 tablespoons white wine vinegar
4 tablespoons mint leaves
freshly chopped
3 tablespoons cilantro
freshly chopped
*
2 tablespoons pickled jalapenos
or to taste, chopped
*
1 x salt and black pepper
to taste
*
4 tablespoons olive oil
1 tablespoon maple syrup
or honey

Directions

Add peas, vinegar, mint, cilantro and jalapeno in a blender or food processor, blend or process until smooth.

With the motor running, slowly add the oil and maple syrup.

Season to taste with salt and black pepper.

Refrigerate at least half an hour before serving.

It can be tossed with pasta, or spread over toasted bread, or a dip for vegetables.

 

* not incl. in nutrient facts

Reviews

almost 6 years

A very refreshing and tasty sauce! We had lots of frozen peas and lots of fresh mint growing at our backyard, this recipe was perfect for us to use up some of the peas and mint.

I steamed the peas in a steamer for about 4 minutes, certainly a quick, easy yet yummy pea-mint sauce. We tossed it with some spaghetti and parmesan for lunch, spread some over the garlic bread for supper yesterday. The leftover was served with grilled flounder today for lunch. Delicious in all these different ways.

If you happen to have lots of peas and mint, I will definitely recommend you to make this sauce, and it won't disappoint you.

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 13488% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 9% Vitamin C 3%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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