CRUSHED BROAD BEAN PESTO
This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip
Provided by Barney Desmazery
Categories Condiment, Dinner
Time 25m
Yield Serves 4 (makes 250g)
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 151 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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