Minted Pea Purée

Bright green pea purée garnished with whole peas in a serving bowl

The Spruce Eats / Cara Cormack

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
64 Calories
0g Fat
12g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 64
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 154mg 7%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 16%
Total Sugars 4g
Protein 4g
Vitamin C 11mg 54%
Calcium 33mg 3%
Iron 2mg 9%
Potassium 221mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A minted pea purée on your plate is like a breath of spring no matter what time of year you make it. The vibrant green color and the scent of the fresh mint make this a great accompaniment to many dishes. 

Do not mistake pea purée for mushy peas. This recipe is made using fresh or frozen garden peas and fresh mint which are cooked quickly and mashed or puréed. Mushy peas are dried marrowfat peas that undergo a long, slow cook with bicarbonate of soda to make the peas swell and burst into a "mush."

Pea purée is a delicious side dish to serve with almost all meat and fish dishes. It is particularly lovely with oily fish such as smoked mackerel fishcakes. For a vegetarian alternative, try the purée spread on toast as an appetizer or side dish.


  • 2 cups water

  • 10 1/4 ounces/300 grams fresh or frozen garden peas

  • 1/4 cup fresh mint leaves

  • Salt, to taste

  • Black pepper, to taste

  • 1 tablespoon butter, optional

  • Chopped fresh mint leaves, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pea purée with fresh mint recipe gathered

    The Spruce Eats / Cara Cormack

  2. Add the water to a medium pot and bring to a boil. Add the peas, fresh mint, and a pinch of salt and bring to a boil. Reduce the heat and simmer until the peas are tender, about 5 minutes. 

    Peas, mint leaves, and water in a large pot

    The Spruce Eats / Cara Cormack

  3. Drain the peas and mint in a colander.

    Peas and mint in a colander

    The Spruce Eats / Cara Cormack

  4. Using an immersion blender, quickly purée the peas and mint to create a smooth paste. If you don't have an immersion blender, use a food processor instead or mash the peas well with a potato masher or fork. Taste for seasoning and add salt and pepper to taste. 

    Thick blended pea puree in a large bowl, immersion blender to the side

    The Spruce Eats / Cara Cormack

  5. You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve. 

    Pea puree being pushed through a fine wire mesh sieve with a spoon

    The Spruce Eats / Cara Cormack

  6. Stir in the butter and chopped mint leaves (if using) until all the butter has melted and is incorporated into the purée. 

    Butter being stirred into the pea purée with a spoon

    The Spruce Eats / Cara Cormack

  7. Serve minted pea purée warm alongside your favorite meat or fish dish.

    Minted pea purée garnished with whole peas in a serving bowl

    The Spruce Eats / Cara Cormack


  • The season for fresh peas is short in Britain and Ireland (typically from May to October) so make the most of them while you can. Even though they take a little longer because they need to be shelled, fresh peas are worth the effort.
  • Outside the season, use frozen peas as they also make a lovely purée and are so much quicker to use.
  • The pea purée will freeze well but use within one month. Defrost in the refrigerator before using.

Recipe Variations

  • For added flavor, cook the peas in vegetable or chicken stock rather than plain water. 
  • Experiment with other herbs. Mint is, of course, the classic, but tarragon or winter savory also works well. Or replace half of the mint with another herb for a mix.

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