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Spring Pea Purée with Marash Chili

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Serves: 4

Brilliantly green in color and vibrant in flavor, this silky pea purée gets a touch of heat from crushed Turkish Marash chili. This simple yet elegant dish makes a great partner for roasted lamb, grilled fish or seared sea scallops.


  • 2 cups shelled peas, fresh or frozen
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh mint leaves
  • 2 teaspoons Marash Chili, plus more for finishing
  • Pinch of sea salt
  • 1/3 cup mild extra virgin olive oil, such as Séka Hills


Bring a medium pot of water to a boil. Add the peas and the garlic clove and cook until the peas are tender, about 3-4 minutes. Drain.

Transfer the drained peas and garlic to a blender or food processor. Add the lemon juice, mint, Marash chili and salt. With the machine running, add the extra virgin olive oil in a slow steady stream and blend until smooth. Taste and adjust seasonings if necessary.

Spoon the finished pea purée into a shallow serving bowl and finish with an additional drizzle of extra virgin olive oil and sprinkle of Marash chili.