Crushed broad bean pesto
This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip
- Prep: 20 mins
Cook: 5 mins
- Serves 4 (makes 250g)
- Easy
Ingredients
- 300g podded fresh broad beans (or use frozen)
- 2 garlic cloves, halved lengthways
- 3 anchovy fillets, chopped
- 25g parmesan, grated
- juice and zest ½ lemon
- 3 tbsp olive oil
Method
-
Cook the broad beans in a pan of
boiling salted water for 3 mins until
they float. Drain and quickly run under
ice-cold water to stop them cooking.
Squeeze the small green beans from
their skins and discard the skins.
-
Fry the garlic and anchovies in a small
pan for a few mins until golden, then
stir through the broad beans. Transfer
to a bowl (or use a pestle and mortar)
and crush the broad beans with the
Parmesan, lemon juice and zest, and
oil. Will keep in the fridge for 3 days.
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