Crushed broad bean pesto

Crushed broad bean pesto

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(2 ratings)

Prep: 20 mins Cook: 5 mins

Easy

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

  • Healthy

Nutrition: per serving

  • kcal151
  • fat11g
  • saturates3g
  • carbs6g
  • sugars1g
  • fibre6g
  • protein7g
  • salt0.3g
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Ingredients

  • 300g podded fresh broad bean (or use frozen)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 2 garlic cloves, halved lengthways
  • 3 anchovy fillets, chopped
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 25g Parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • juice and zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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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Comments, questions and tips

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red-trike's picture
red-trike
20th Jun, 2014
2.55
Nice but time consuming, especially if you have no pestle and mortar!
ac2020
10th Jul, 2015
Could you use a potato masher?
Loafingabout
19th Apr, 2014
5.05
This a great recipe full of flavour. You can also add some toasted pine nuts to add a bit more flavour and texture.