Crushed Broad Bean Pesto
This flavorful broad bean dip is a deliciously unique appetizer or snack option. The creamy texture of the broad beans pairs perfectly with the zesty lemon and savory anchovies, creating a tasty spread that is sure to impress your guests. Enjoy it with some crusty bread or fresh vegetables for a delightful treat!
— Constant Cookbook
Ingredients
- 300g podded fresh broad beans (or use frozen)
- 2 garlic cloves , halved lengthways
- 3 anchovy fillets, chopped
- 25g Parmesan , grated
- juice and zest ½ lemon
- 3 tbsp olive oil
Instructions
- 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.
Cook Time
5M
Prep Time
PT20M
Yield
SERVES 4 (makes 250g)
Nutrition
- Calories: 151 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.3 milligram of sodium
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