Not strictly a guacamole, this is a pea purée packed with flavour. It is delicious with the pan-fried tuna and olive, sun-dried tomato and caper salsa. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Cook the peas in boiling, salted water for 3–4 minutes for fresh peas, 2–3 minutes for frozen. Refresh under cold water and drain.
Place in a food processor with the remaining ingredients and a good pinch of salt (or use a hand-held blender) and whiz for 1–2 minutes or until almost smooth. Taste, adjusting the seasoning if necessary, then put into a bowl. Cover and refrigerate until needed. Bring back up to room temperature before serving.
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