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Broad Bean Pesto
1½-2 cups shelled broad beans / fava beans (about 900g in their pods) 2 garlic cloves, minced 12 mint leaves, finely chopped 4 anchovy fillets 4 heaped tbsp finely grated parmesan ¼ cup extra virgin olive oil
© Annabel Langbein Media
If beans are fresh, boil them for 2 minutes then drain. If using frozen beans, cover with boiling water and leave until cool enough to handle. Slip off greyish outer skins by grasping each bean by its grooved end and squeezing gently. Discard skins.
Place beans and all other ingredients in a food processor and purée to a paste. Pesto will keep for about 1 week in the fridge.
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