This dish is lovely served either hot or cold … serve hot with meaty dishes like a roast or meatloaf, and cold it is delicious served as a dip, spread on sourdough with either labne or goats cheese, or served as an extra alongside Mexican or Asian dishes.
If planning to serve cold then make ahead and allow time in the fridge to cool completely.
Simple to make, and keeps well in the fridge for a few days.
RECIPE UPDATE: April 2018
This week I served this Guacamole dusted with toasted coconut flakes, a sprinkle of red pepper flakes (or use chili flakes if you prefer), and lime wedges on the side … delicious! Recipe has been updated to reflect this …
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- Peas, cream and butter in ™ bowl and …
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- … cooked for 7 minutes
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- Avocado, chilli or jalapeños, seasonings, lime zest and juice, and coriander leaves added …
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- … and pureed for 10 seconds
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- Scrape around bowl and repeat … serve straight away warm …
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- … or put aside in a container, place plastic wrap directly on top and place into the fridge to serve cold …
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- … as a dip …
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- … or a side to a meal … in this case it was Mexican!
Green Pea Guacamole
Prep time
Cook time
Total time
... or a side to a meal ... in this case it was Mexican!
This dish is lovely served either hot or cold … serve hot with meaty dishes like meatloaf, and cold it is delicious served as a dip, spread on bread with either labne or goats cheese, or served as an extra alongside Mexican or Asian dishes.
If serving cold, make ahead and allow time in the fridge to cool completely.
Simple to make, and keeps well in the fridge for a few days.
Author: Gina @ The Passionate Pantry
Serves: 600g
Ingredients
- 300g frozen peas
- 100g cream
- 40g butter
- 1 large avocado, flesh only
- ½ red or green chilli, seeds included, or 1 tbls jalapeno peppers (from jar) – add more if you like the heat
- 2 tsp sea salt flakes, or more to taste
- freshly milled black pepper, to taste
- 1 lime – zest and juice
- coriander leaves – to taste
FOR SERVING
- Toasted coconut flakes (or shredded if you don't have flakes)
- Red pepper or chili flakes
- Lime wedges
Instructions
- Place peas, cream and butter into TM bowl and cook 7 minutes / 100 / speed 2 / MC off
- Add the rest of the ingredients and puree 10 seconds/ speed 7
- Scrape around bowl, taste and adjust seasoning before pureeing for 10 seconds / speed 4
- Serve straight away, or if planning to serve cold, put into a container, place Glad Wrap directly on top of the guacamole to prevent condensation, and refrigerate until ready to serve
- Serve dusted with coconut flakes, red pepper or chili flakes, and lime wedges on the side
- Keeps well for a few days in the fridge
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