This is one of my all time favorite sauces. I’ve used it as a pasta sauce, tucked it in panini, spread it on crostini, and it’s sublime with lamb — but I’m most partial to serving it either under, on, or alongside seared-roasted salmon fillets.
It’s an explosion of summer in the midst of a winters day. It’s a ray of sunshine on a warm summers day … in other words, you can’t go wrong serving it any time!
It’s quick and uncomplicated, only six ingredients. A pop of color to brighten your table, (yet unlike many green sauces, it doesn’t brown as it oxidizes). Delicious, with the effervescent charm of mint and sublime sweetness of peas.
1 x 16 oz bag of frozen Sweet Peas, defrosted on a plate until soft
1 bunch of Fresh Mint, well washed and dried
1 Garlic clove, grated
1/4-1/3 cup olive oil
1 tsp Diamond Kosher Salt
1/2 tsp fresh ground coarse Pepper
1/2 lemon, juiced (approx. 2 tbsp)
Taste. Add more salt, pepper or lemon juice if needed.