What do you do with your broad beans?

broad beansHere’s a quick and easy recipe  to use with pasta.

It does seem you can pesto most vegetables!!

Crushed Broad Bean Pesto (adapted from BBC goodfood)


300 gm podded broad beans
2 cloves of garlic cut length-ways
25gm Parmesan cheese, grated
Toasted pine nuts
Juice and zest ½ lemon
3 tbsp olive oil


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 in a small pan for a few minutess 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, pine nuts, lemon juice and zest, and oil. Will keep in the fridge for 3 days.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.