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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Broad Bean Pesto Recipe

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This recipe for Broad Bean Pesto is from The Garden +2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
200g Broad Beans (double podded if needed)
1 clove of garlic
handful of mint
juice of 1/2 lemon
Pinch of Salt
handful of walnuts
olive oil

150g Pasta
50g Feta cheese

optional 20g Parmesan
Directions:
Directions:
put the beans, mint, garlic, lemon juice, salt, and walnuts and Parmesan if you are using it, into a blender (or pestle and moarter if you want a work out)

blend into a thick paste
keep bending and add enough oil to make a smooth pesto consistency

boil the pasta in salted water until just before al dente

add the pasta to the pesto, with some of the cooking liquid, over heat, and toss till warmed though add the crumbled feta

Serve and drizzle a little extra oil for that chef like flourish
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 min max
Personal Notes:
Personal Notes:
depending on how much pesto you like on the pasta, it may make 2 or 4 portions of pesto.

If you are saving some pesto for later, can be put in a jar and covered with a small layer of oil and kept in the fridge

 

 

 

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