When I saw all the hubbub about pea guacamole online, I immediately knew I needed to try it. I mean, don’t you hate when people have strong opinions on something they know nothing about?
Then I saw the recipe was by Melissa Clark, who has never steered me wrong when it comes to recipes. Her feta brined chicken is OMG.
So I made it for the 4th of July because it’s kind of an intensive recipe and I wanted to share.
Now, don’t get me wrong, the word “pea” used to give me a little acid reflux just thinking about it, but now I’m hooked on fresh pea pods, so when I thought “pea” this time, I thought “fresh!”
I’ll level with you here. This is not an easy recipe to make. It must have taken me an hour to shuck a 2/3 cup of peas.
But the result was a really, really good guacamole with a great creamy texture and a fresh green glow. Everybody at our BBQ loved it, and one of my pregnant friends devoured half the bowl herself. I’ll call it a win!
Supposedly the peas were supposed to make the guac stay green longer, but it was brown in my fridge the next day.
However, I don’t think the peas are what made the recipe delicious, although I’m sure they contributed. I also roasted a jalapeno as part of this recipe and I don’t know many people who do that. And it’s topped with roasted sunflower seeds, which was just such a perfect addition. I definitely think it was a team effort here, but the guacamole was amazing.
I dare you: make the pea guacamole!
If you made it, leave a comment and tell me what you thought!