You only need a handful of ingredients for this green pea paté recipe, and they are likely ones you have in your refrigerator and pantry already. The point is not to overwhelm the relatively neutral flavor of the peas with overly aggressive flavors. The mint, garlic, and spices are enough to accent the pea’s natural sweetness and the shallot brings an extra depth to the palate. I can eat this pate by the spoonful, but I find it makes for the perfect dip or dollop atop white fish or chicken.
I am a no-fuss cook and thus a lover of all things blended. Instead of proper chopping, arranging, and waiting, I like to chuck ingredients into a blender or food processor and let it rip. The result: flavors are married together just right, and I don’t have to do very much at all in order to enjoy the glowing finale. Needless to say, dips, sauces, soups, and smoothies are my jam, and this minted spring pea paté recipe is just one flavorful example of my blended repertoire. Because green peas and mint sing the sounds of the spring season, their coming together in a dense, but still light vegan paté only makes sense. Enjoy!
Vegan Minted Green Peas Paté Recipe
- 2 ½ cups green peas, fresh or frozen
- 4 garlic cloves, mashed
- 2 tablespoons olive oil
- Small handful fresh mint leaves, de-stemmed
- Salt and pepper to taste
- 1 shallot, julienned
- Red pepper flakes for garnish
Steam the peas until properly cooked – about 20 minutes. Let the peas cook slightly and place them into a food processor. Add the garlic cloves, 1 tablespoon of olive oil, mint, and salt and pepper to taste. Blend until smooth.
In a saucepan over medium heat, add the remaining tablespoon of olive oil and the julienned shallot. Season the shallot with salt and pepper and cook for about 5-6 minutes, or until the shallot has caramelized.
Serve the pate in a bowl and top with caramelized shallot. Garnish with red pepper flakes. Serve aside toasted pita bread, vegetable crudités, or toasted baguette slices.
Pate Image from Shutterstock