Spring Pea Butter with Shallot and Lemon

Ingredients for Spring Pea Butter with Shallot and Lemon

• 325ml fresh shelled peas (from about 450g pods) or frozen peas, thawed

• 1 teaspoon kosher salt, plus more

• 110g (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided

• 1 medium shallot, finely chopped (about 40g )

• 1/4 teaspoons freshly ground black pepper

• 1/4 teaspoons finely grated lemon zest

How to make Spring Pea Butter with Shallot and Lemon

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). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.

Melt 1 tablespoon butter in a medium skillet over medium high heat. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Transfer to a food processor. Add peas, pepper, lemon zest, 1 teaspoon salt, and remaining 110g butter; pulse until just combined.

Pea butter can be made 3 days ahead; cover and chill, or freeze up to 3 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.