Once a month, I help out with the culinary demos as a volunteer with CUESA (Center for Urban Education about Sustainable Agriculture). Renowned chefs and cookbook authors come to share a recipe — and samples — with the public, and as a volunteer, I work alongside them to prepare the recipe.
A couple weeks ago Sascha Weiss, the executive chef at The Plant Cafe in San Francisco, prepared a delicious chickpea panisse with roasted asparagus, maitake mushrooms and pea-pistachio puree. The entire dish was flavorful, but the puree in particular inspired me to start making more purees and spreads at home. They’re quite simple yet add a refreshing new element to my go-to meals. This pea-walnut puree is my rendition of Weiss’ pea-pistachio puree and tastes delicious atop roasted vegetables, salads, you name it.
> 1 cup peas, steamed
> 1/2 cup walnuts
> 2 tablespoons lemon juice
> lemon zest from 1 lemon
> salt and pepper
Combine all ingredients in a food processor and blend until well combined. Add water until the puree reaches a consistency that is spoonable.
Makes 4 servings.
Adapted from Sascha Weiss of The Plant Cafe Organic.