That’s right. Green pea puree! This is a slightly different incarnation of your recipe. A cousin, shall we say, but I think they’ll get along at the Puree Family Reunion. I didn’t set out to change anything, but when I came home too tired for the market, I had to make do with what I had. So the herb du puree became cilantro, and I added two brined jalapenos and a snift or two of their escabeche to offset any soapiness as a result of the switch. The cheese I had on hand was a pecorino redolent with barnyard funk.
I was a little nervous about the changes, especially the pecorino, which tends to steamroll all other flavors into ghostly echoes of what they once were. I cracked my knuckles before I tasted it, as I am wont to do before testing things. [Sidenote: This is among a number of my obsessive-compulsive habits, all extremely endearing and not at all strange.]
It was really quite excellent. Am I allowed to say that? It really was. J and I spread it on toasted sourdough points, and ate the lot with tomatoes, more pecorino, and assorted charcuterie. Hear hear, B!