Steal This Recipe® Minted Pea Puree | Proof on Main

With fresh mint, parsley and peas this recipe from Michael Paley, Executive Chef at Proof on Main in Louisville, Kentucky, is perfect for summer!

Stolen with permission from Michael Paley, Executive Chef at Proof on Main restaurant in downtown Louisville, Kentucky, this recipe is perfect for summer!

Located in the 21c Museum Hotel, the restaurant features Paley’s inventive menus which combine the culinary influences of Italy and the American South, and pay homage to local farmers, artisanal producers and sustainable agriculture. Under his leadership, Proof on Main has become a showcase for the bounty of the Ohio River Valley, and the restaurant and bar stocks over 50 of Kentucky’s finest Bourbons.

With appetizers like Spring Fennel Soup, served with pickled shrimp, orange peel, brioche croutons and lovage and entrees like Zucchini Falafel, served with summer squash, ricotta and crispy sesame and the Proof Bison Burger, served with Tillamook cheddar, smoked bacon and Jezebel sauce on the menu – it’s easy to see that flavor is the order of the day!

About the Chef: Prior to joining Proof on Main in 2005, Chef 
Paley worked in South Florida with some of the nation's top chefs including John Belleme at Zemi, Daniel Boulud at Café Boulud Palm Beach, and Carey Savona at Lucca in the Boca Resort.

He is also the Executive Chef at Garage Bar in Louisville’s vibrant NuLu neighborhood, which is a casual restaurant and bar serving artisan wood-fired pizzas, country ham, freshly shucked oysters and a selection of nearly 40 different craft brews.

Proof on Main
702 W Main St, 
Louisville, KY
502 217 6360

Minted Pea Puree is served at Proof on Main for $9.
This recipe makes 8 appetizers or 48 hors d'oeuvre size portions.

Minted Pea Puree Ingredients:
2 cups fresh or frozen green peas, thawed
¼ cup packed mint leaves
¼ cup packed flat leaf parsley leaves
½ cup extra virgin olive oil
2 tablespoons lemon juice
Salt and freshly ground pepper to taste

Steal This Recipe® Step by Step Instructions:
Put half of the peas into a food processor with the remaining ingredients.
Puree to a smooth paste.
Turn out into a bowl and combine with whole peas, season as needed.
Serve immediately with grilled country bread, or serve on toast squares or crackers as hors d’oeuvres.
Chef’s note: great garnished with crisp bacon or pancetta, Parmesan, and a drizzle of good quality balsamic vinegar.