CRUSHED BROAD BEAN PESTO

Crushed broad bean pesto image

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

Provided by Barney Desmazery

Time 25m

Yield Serves 4 (makes 250g)

Number Of Ingredients 6

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

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