Crushed broad bean pesto

Crushed broad bean pesto

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Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4 (makes 250g)

This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
151
protein
7g
carbs
6g
fat
11g
saturates
3g
fibre
6g
sugar
1g
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

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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.

Recipe from Good Food magazine, May 2013

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