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. Ingredients: 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 Method: 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. |