Name: Spring Pea Compound Butter with Shallot and Lemon
Cook time: 15 minutes
Total time: 15 minutes
Yield: Makes about 1 1/2 cups
Ingredients: 1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed; 1 teaspoon kosher salt, plus more; 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided; 1 medium shallot, finely chopped (about 1/4 cup); 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon finely grated lemon zest

Toast with peabutter on a hexagonal slate.

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This creamy compound butter is packed with bright spring flavor. Spread it on toast, stir into pasta, or slather on grilled lamb chops for the springiest meal ever.

Recipe information

Total Time
15 minutes
Yield
Makes about 1 1/2 cups

Ingredients

1 1/3 cups fresh shelled peas (from about 1 pounds pods) or frozen peas, thawed

1 teaspoon kosher salt, plus more

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, divided

1 medium shallot, finely chopped (about 1/4 cup)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon finely grated lemon zest

Preparation

Step 1
If using fresh peas, cook in a medium saucepan of boiling salted water until tender, about 3 minutes (if using frozen peas, do not cook). Drain, transfer to a bowl of ice water, and let sit until cold, about 3 minutes. Drain and pat dry.
Step 2
Melt 1 Tbsp. butter in a medium skillet over medium high heat. Add shallot and cook, stirring occasionally, until softened, about 2 minutes. Transfer to a food processor. Add peas, pepper, lemon zest, 1 tsp. salt, and remaining 1/2 cup butter; pulse until just combined.
Do Ahead
Step 3
Pea butter can be made 3 days ahead; cover and chill, or freeze up to 3 months.

TagsCondiment Spreads Pea Bean and Legume Vegetable Shallot Lemon Citrus Fruit Gluten Free Nut Free Vegetarian Make Ahead 5 Ingredients or Fewer 30 Minutes or Less Simmer Food Processor Spring Epicurious

Recipe notes

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