Description
Fresh peas and hazelnuts make this vibrant guacamole a snap to prepare. Perfect for springtime gatherings or a simple weeknight snack.
Ingredients
Units
Scale
- 1 cups (237 ml) Shelled peas
- 1/3 cup Hazelnuts
- 1 tbsp Fresh lemon juice
- 5 Leaves Fresh mint
- Extra virgin olive oil
- Salt/Pepper
Instructions
- If using fresh peas, blanch them in boiling salted water for 2 minutes, then drain and plunge into ice water to lock in the bright green color. Drain well. If using frozen peas, thaw and pat dry.
- Add the peas, hazelnuts, lemon juice, mint leaves, salt, and pepper to a food processor.
- Pulse 10-15 times until a chunky paste forms. Scrape down the sides between pulses.
- With the processor running, slowly drizzle in the olive oil through the feed tube. Process until the mixture is cohesive but still has some texture; you don’t want it perfectly smooth.
- Taste and adjust lemon juice and salt. Transfer to a serving bowl and serve with crusty bread, crackers, or crudités.
Notes
- For a smoother guacamole, briefly blanch the peas before processing.
- Toasted hazelnuts add a richer flavor; toast them in a dry pan for 5-7 minutes before using.
- Store leftover guacamole in an airtight container with a thin layer of olive oil on top to prevent browning. It will keep for up to 3 days in the refrigerator.
- Prep Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 25
- Fiber: 5
- Protein: 7