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Jenny’s Pod-Powered Guacamole

Jenny Chandler


Serves: 4-6

Prep time: 5 mins

Cook time: 2-3 mins


300g (2 1/2 cups) podded fresh or frozen young peas or broad beans

1 garlic clove, roughly chopped

4 tbsp extra-virgin olive oil

2 tbsp water

juice of 1 lime

2 spring onions, trimmed and finely sliced

1–2 chillies, very finely diced (check the heat!)

4 sprigs of fresh coriander

salt and pepper

Veg Portions / Serving: 1


Kitchen Ninja

Extracted from Green Kids Cook by Jenny Chandler (Pavilion Books). Images by Kirstie Young.

Traditional guacamole is a delicious Mexican dip made from avocados. The trouble is, it’s so delicious that the world’s gone mad for the stuff. It’s all very well if you live in
 a hot climate with avocados growing up the road, but most avocados travel thousands of miles to arrive on our tables. NOT very eco-friendly.

BUT did you know that seasonal peas or beans make a lush guacamole, too, for a much more locally grown and sustainable snack (or you could just raid the freezer…)?


Put the peas or beans in a saucepan and pour over enough boiling water to cover. Set over a medium heat and cook at just a gentle bubble for 2–3 minutes. 

Strain your greens through a sieve and cool them under cold running water. 

Transfer the peas/beans to a blender or food processor along with the garlic, olive oil, water, lime juice and most of the spring onions and whizz until you have a smooth-ish purée. 

Tip into a bowl and add the rest of the spring onions and half of the chilli. Chop the coriander stalks really finely and add to the purée along with most of the leaves. Season with salt and black pepper and give your guac’ a good stir. 

Taste. Add more chilli, lime juice or salt and pepper, if you think you need more zip or zing. Garnish with the rest of the coriander leaves. 


Traditional Guacamole

Up to 320 litres/ 70 gallons of water is needed to grow just 1 avocado – that’s the same as about 30 minutes in the shower! 

For that once-in-a-while treat: just substitute the cooked peas or beans in the recipe with the flesh from 2 ripe avocados and mix in with the rest of the ingredients. 

Kids in the kitchen:

Older kids can do any of this with supervision. For younger ones, cook the peas/beans for them and then let them take over, helping them chop the coriander carefully with scissors and watching their hands around the blades of the food processor.

Jenny Chandler

Food writer, cookery teacher and former UN FAO Special Ambassador for Pulses, Jenny ( hosts demonstrations and writes for Borough Market. Her latest book is Green Kids Cook.

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