Makes enough to cover a tart or coat a pound of pasta with some leftover for sandwiches. The two final ingredients (garlic confit and butter) are optional. Make garlic confit head of time if you're going to use it (see below for details).


handful salt (for boiling water)

2 cups peas (fresh or frozen)

2 cups chopped kale and/or chard (stems are great too)

1 cup fresh herbs (any combination of bail, sage, parsley, and mint leaves and stems)

3/4 cup toasted nuts (walnuts, almonds with skins or not, pine nuts, pecans)

1 cup (at least) of grated cheese (any combination of parmesan, pecorino, asiago, goat, manchego, gruyere)

juice/zest from 1 lemon

at least 3/4 cup olive oil (or garlic olive oil from garlic confit, see below for details)

2 teaspoons vinegar (sherry, white wine, or champagne)

salt to taste

pepper to taste

2 cloves garlic, grated or chopped

salt to taste

pepper to taste

6 cloves garlic confit, see below for details

3 tablespoons butter (optional)


Bring a large pot of water to the boil. Add a handful of salt. Add peas and cook for 2 minutes. Add combination of kale, chard and fresh herbs to the peas. After 10 seconds, drain everything. Drain really well. You might even need to squeeze some of the water out of the herbs and greens.

Throw peas, blanched greens/herbs and the remaining ingredients into a food processor and pulverize for 20 seconds. Scrape down the size. Pulverize some more. Taste. Start adding what's missing. If you're not sure, spread some on bread to taste. Or dip in a carrot. Or feed a spoonful to someone else in the house and ask what it needs. Sometimes it helps to use a few other mouths. 

Scoop into a jar and then cover the top with a think layer of olive oil. You can leave it room temperature if you're going to eat it that day. Or store it in the fridge for a few days. Or freeze for months. 


Break apart a few heads of garlic. It's okay to have bunches of 2 or 3 cloves. Poke a tiny hole in each clove to prevent the cloves from exploding. Place unpeeled cloves in a deep pot and cover with olive oil. Add pinch of salt and herbs if you desire (sprig of thyme or branch of rosemary). Bring to the boil. Turn heat to low and cover with a lid. Simmer until garlic is cooked through, soft, and creamy (20-30 minutes). Cool to room temperature. You can keep the cloves (with skins on) and oil for a few weeks in the fridge. Make sure cloves are covered with oil. Add more oil if you need to. Scoop out oil or squeeze garlic out of the skins as needed.