![](https://www.popsci.com/wp-content/uploads/2019/03/18/4QN27OT4PYSDFRK576OLYQJRLY.jpg?quality=85&w=525)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/4QN27OT4PYSDFRK576OLYQJRLY.jpg?quality=85&w=525)
As I may have mentioned, I have lately developed a bit of a thing for pea butter. Not some sort of pea-infused dairy butter, but the real deal, the pure green fat of tender garden peas laboriously isolated and concentrated, and spread on toast. I first had it when I was visiting the Modernist Cuisine laboratory/kitchen in Seattle last month, and now I very much want more.
How practical is the high-tech 50-pound Modernist Cuisine cookbook for the amateur cook? Can I make my own pea butter? Here’s what I tried.
![](https://www.popsci.com/wp-content/uploads/2019/03/18/3FCOBMOE4WRGP77V576BJMUNXE.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/EJQBY5EQAMGHD3NR6Y5USITN3A.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/7Y5FAHVQB7YDOROF6ZPJGDVXYM.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/UGCFS5DBZ43ABVXP72TCD74OHM.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/OB3KYA4THNKRSK53U5ZEDYKVXQ.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/S5O6GXTEK2XTD6PTYXT6GH2HEQ.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/33QNY4ZWVKSKQTRYRQIDRLMSBQ.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/SIWO6OVXMP6TTVZP4IDBGNKCAA.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/ZTUINPXBA2Q3KTQBGZQ3KYJIBU.jpg?strip=all&quality=85)
![](https://www.popsci.com/wp-content/uploads/2019/03/18/6YWNNZ6ULLVMGJOTSPQCKG2HVI.jpg?strip=all&quality=85)