Yield: Yields about 2 cups.
Servings: four to six.
Fresh or frozen peas and fresh mint turn into a creamy (but cream-free) sauce for simply cooked meats. This sauce is especially good with grilled or seared lamb chops, or flaky white fish.
Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.
Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)
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It tastes clean and fresh. I spruce mine up with a tiny bit of lemon juice/ vinegar, it adds a lot of brightness. I'll sometimes sub out the mint for basil.
I was amazed by this sauce-- it has such great flavor, yet is so healthy. I added a splash of vermouth and served the sauce with fish-- the sauce was great augmented by a big dash of green habanero sauce.
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