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Crushed broad bean pesto

Crushed broad bean pesto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 (makes 250g)

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal151
fat11g
saturates3g
carbs6g
sugars1g
fibre6g
protein7g
low insalt0.3g
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Ingredients

  • 300g podded fresh broad bean (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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2013

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Overall rating

A star rating of 4.2 out of 5.5 ratings
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