Broad Bean Pesto Recipe | Abel & Cole

Broad Bean Pesto

Cooking time
Serves2-4 people
Gluten-free diets

This recipe was invented when pesto was demanded and the Abel & Cole store cupboard was bare of pinenuts. A bundle of broad beans fell out of the fridge and voilà, this greener than green pesto was born. Use as a dip or a pasta negligee.

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  • 1/2 mug of podded broad beans
  • 1/2 mug of grated Parmesan
  • 1/2 mug of roughly chopped basil
  • 1/2 mug of toasted pine nuts (optional)
  • 1 lemon, juice and zest
  • A glug of olive oil
  • Sea salt and freshly ground pepper
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1. Slip the broad beans out of their little skins - this is the bit after you've popped them out of their pods (get the children to help).
2. Tip all the ingredients into a food processor or blender and give it a few pulses until it all comes together, adding more olive oil as needed. That's it.
3. Splash a glug of oil over the top and it will stay perky for a day or so. It's perfect on pasta, used as a dressing for salads or as a dip.
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