The Story Behind ItButterbean & Green Pea Puree, a component of Pontchartrain Chiffonade Salad recipe from Chef Amy Sins of Langlois in New Orleans.
1In a small saucepan set over high heat, bring 1 quart of salted water to a boil.
2Add the green onions and blanch until wilted and tender, about 30 to 45 seconds.
3Transfer green onions to an ice bath to cool. Drain immediately.
4Combine the green onions, lemon zest, Herbsaint, and juice in a blender and puree to a smooth paste.
5In a food processor, combine the butter beans, green peas, and green onion puree. Pulse to combine.
6With the food processor running on high, drizzle the oil into the mixture and blend until the puree reaches the desired consistency. Season to taste with salt and pepper. Chill and set aside until plating.