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Posted on 18 June 2016
2 cups shelled English peas
1 ounce aged Pecorino Romano, finely grated
1 1/2 teaspoons flaky sea salt, plus more to taste
1 small garlic clove, smashed
12 mint leaves (preferably black mint)
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice, plus more to taste
Combine ingredients in a blender or food processor and pulse to a coarse puree. Scrape into a bowl and stir. Season with additional salt and lemon juice, if desired. Serve with grilled bread.
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