Name: Crushed broad bean pesto
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4 (makes 250g)
Cuisine: Italian
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

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Crushed broad bean pesto

Crushed broad bean pesto

Barney Desmazery

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Serves 4 (makes 250g)

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 4.2 out of 5.5 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal151
fat11g
saturates3g
carbs6g
sugars1g
fibre6g
protein7g
salt0.3g

low

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.

Recipe from Good Food magazine, May 2013

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A star rating of 4.2 out of 5.5 ratings

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