If you’ve planted broad beans this year, you’ll soon be overwhelmed with a plethora of little green gems. They take a while to start producing but once those bees get in there and pollinate…Broad bean central!
Podding and shelling will become your new norm and I thought I’d chime in with a recipe* to help distribute the load.
*Bonus: This recipe doesn’t require you to shell the beans so that’s one step less. Yay!
This recipe contains some of the usual pesto suspects, parmesan, garlic, basil, olive oil. I also added some toasted almonds for texture and a hint of mint.
It’s fresh and vibrant and a great accompaniment to any meals. Try it with pasta, or on bruschetta!
- 1 1/2 cup fresh, podded broad beans
- 1 cup fresh basil leaves
- 6 mint leaves
- 1/2 cup toasted almonds, roughly chopped
- 2 cloves garlic, finely chopped
- 1/2 cup grated parmesan
- 1/2 tsp salt
- 3/4 cup olive oil
- Bring a pot of salted water to boil. Add in the broad beans and simmer for 2 minutes.
- Drain and allow to cool.
- In a blender, add in all the ingredients except the oil.
- Turn on the blender and drizzle in the oil until it is your desired consistency. You may need to scrape down the sides a few times.
- Store in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months.