I was doing a bit of tidying in the freezer (something I always put off 😅) and found a giant pack of frozen peas that had been there for a month and a half. Instead of leaving it there to get colder, I decided to make something tasty and quick. That’s how the idea of preparing a frozen pea guacamole came to me — a fresh, super-creamy spread, perfect to serve in the evening with hot crostini. The result? A very easy but truly delicious sauce that disappears in an instant!
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- Difficulty: Very easy
- Cost: Budget-friendly
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups frozen peas
- 1 avocado (ripe)
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp onion (chopped)
- to taste salt
- to taste pepper
- to taste parsley
Tools
- Mixer
Steps
Cook the peas in salted boiling water for 4–5 minutes, then drain and rinse under cold water to set the green color.
Blend the peas with the avocado, lemon, EVO oil, and season with salt and pepper in the bowl of an immersion blender.
Add the onion and parsley and blend for just a few seconds more to combine everything.Now all that’s left is to taste and adjust the acidity. If you want the frozen pea guacamole even creamier, I recommend adding a generous tablespoon of Greek yogurt.
It’s really tasty! Enjoy your meal!
Annalisa
The frozen pea guacamole keeps in the refrigerator for 1 day if well sealed in an airtight container. To keep it as green as possible, level the surface and cover it directly with plastic wrap or add a few drops of lemon juice before closing the container.
Do not freeze.
