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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
  • Serves 4 (makes 250g)
  • Easy
  • Calories 151
  • Carbohydrates 6
  • Saturated Fat 3
  • Sugar 1
  • Protein 7
  • Fat 11
  • Fibre 6
  • Salt 0.3

Nutrition per serving

  • Calories 151
  • Carbohydrates 6
  • Saturated Fat 3
  • Sugar 1
  • Protein 7
  • Fat 11
  • Fibre 6
  • Salt 0.3

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

  1. 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.

  2. 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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