Components
- 300 grams of frozen peas (approximately 2 tea cups)
- Three ripe avocados
- A quarter cup of coriander leaves
- 1/4 cup of lemon tea broth
- Olive oil stroll
- Add salt and ground pepper gradually to suit your taste.
- coriander leaves for serving, as desired
Setup phase
- Rinse, dry, and coarsely chop the coriander leaves.
- Heat a large skillet over medium heat. Add 2 tablespoons of olive oil, then include the peas, season with salt and pepper, and stir for approximately 2 minutes, just until thawed.
- Place the peas in a small food processor, pour in half of the lemon broth, and blend until a coarse puree is achieved.
- Using a knife, cut the avocados in half, remove the pit and peel. Place the flesh into a large bowl, mix it with the leftover lemon juice, and mash thoroughly with a fork.
- Incorporate the beet peas and chopped cilantro into the avocado, drizzle with an additional stream of olive oil, season with salt, and blend thoroughly.
- Place the paste in a dish and add some more oil. Season with ground salt (or coarse rock salt) and garnish with coriander leaves. Serve immediately.
