Pea Guacamole

Photographer: Kate
Serves Many

During a conversation with Jordan (our super mellow, happy go lucky industrial designer), he vented his fury at the quality of Avocado’s at this time of year (of course it’s the middle of winter in NZ). Somehow, these days, this amazing food of the gods is available in abundant supply year round – although the winter fruit is presented completely unripened and sold on the hope of what a few days on a sunny windowsill may possibly bring. Jordan felt quite strongly that the return on investment was a complete dog so I’m hoping this guacamole will turn his fortunes around – at least until summer rolls around again.

It seems that the topic of pea guacamole is presently quite controversial, a quick google search reveals purists are getting upset about the bastardisation of their beloved dish. Obama even took the time to tweet his dismay at the thought of a pea in his guac! Is social media a treat! Try my recipe and be your own judge. Most importantly don’t panic or question my sanity, there will be avocadoes galore in my guacamole when summer rolls around again!




500g baby peas, cooked and cooled
2 cloves garlic, crushed
1 finely diced red chilli
1 cup fresh corriander
1/4 cup olive oil
2 1/2 tbsp lime or lemon juice
1/4 cup fresh mint
1 tsp lime or lemon zest
3/4 tsp salt, or more to taste (I usually add closer to 1 tsp)
1/2 tsp cumin
A dash of hot sauce (optional for extra heat)
Salt and pepper


1. Place all ingredients except salt, pepper and hot sauce a food processor.
2. Blitz the mixture to a slightly chunky texture.
3. Season to taste.
To serve I cut out some circles from ready made tortillas using a cookie cutter and shallow fried them till crisp and topped with fresh salsa and a nib of crème fraiche.