Spring Pea Compound Butter with Shallot and Lemon

Name: Spring Pea Compound Butter with Shallot and Lemon
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

Katherine SacksMakes about 1 1/2 cupsSource

condiment spreads pea shallot lemon gluten free nut free vegetarian make ahead 5 ingredients or fewer 30 minutes or less simmer food processor spring epicurious

Spring Pea Compound Butter with Shallot and Lemon

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

Method

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.

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.

Pea butter can be made 3 days ahead; cover and chill, or freeze up to 3 months.