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
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.