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.