Broad Bean Pesto

July 12th, 2008

Mmm… more broad beans in my veg box and this is the perfect way to use them, as usual you can always substitute frozen broad beans.

This is a lighter version of your classic pesto, I didn’t use pine nuts, but some toasted and sprinkled on top would be a welcome addition. I also had some lovely tomatoes that I chopped up and added to the tomato for my lunch the next day, making it even lighter (and marginally more healthy.)


Serves 2

200g penne
150g cooked broad beans (remove the skins for a brighter green colour)
½ bunch basil
50g grated parmesan (I cheated and used strong cheddar)
3 tbsp olive oil
1 clove garlic

Cook the pasta in plenty of boiling water. Meanwhile, blend all the pesto ingredients and season to taste. Stir through the cooked pasta and add a cooking water to loosen up the pesto if necessary.

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