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Broad Bean Pesto
2-4 people
This recipe was invented when pesto was demanded and the Abel & Cole store cupboard was bare of pine nuts. A bundle of broad beans fell out of the fridge and voilà, this greener than green pesto was born. Use as a dip or fold through cooked pasta.
Ingredients
- ½ mug of podded broad beans
- ½ mug of grated Parmesan
- ½ mug of roughly chopped basil
- ½ mug of toasted pine nuts (optional)
- 1 lemon, juice and zest
- A glug of olive oil
- Sea salt
- Freshly ground pepper
Prep: 30 mins | Cook: nil
Method
1. Slip the broad beans out of their skins by pinching them at one end.
2. Tip all the ingredients into a food processor or blender and give it a few pulses till the mixture comes together, adding more olive oil to reach your preferred consistency.
3. If not using right away, add a glug of oil over the top before storing – the pesto will keep for a day or so.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed.
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