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
  • Easy

Nutrition per serving

  • kcal 151
  • fat 11g
  • saturates 3g
  • carbs 6g
  • sugars 1g
  • fibre 6g
  • protein 7g
  • salt 0.3g


  • 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


  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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