Broad Bean Pesto
(4 December 2014)
Struggling for ideas and ways to preserve the last of your broad bean crop this season? The following is a tasty pesto recipe I make each year. It makes a great base for pasta, cous cous, rice and barley dishes, and can be stored in an airtight container in the freezer for several months.
3 cups broad beans, lightly stir fried in olive oil
1 bunch parsley or similar seasonal herb
5 cloves garlic
3 pieces of preserved lemon
1 cup toasted almonds
1 cup olive oil
Fresh parmesan to taste (optional)
Fresh lemon juice to taste (optional)
Sea salt and fresh pepper to taste
Combine all ingredients in food processer and process to desired consistency (I tend to add the nuts last as I prefer them coarsely chopped).
Can add extra olive oil if desired.