Crushed broad bean pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (makes 250g)
Skip to ingredients
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.
