An easy broad bean pesto with basil, mint and almonds.
This broad bean pesto is fresh, vibrant and delicious! It uses a mix of fresh herbs and almonds for texture and taste.
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.
Depending on where in the world you are, you may call these fava beans, in which case, enjoy this fava bean pesto!
And as a bonus, this recipe doesn’t require you to peel the beans, only remove them from their pods. So that’s one step less.
This recipe contains some of the usual pesto suspects, parmesan, garlic, basil, lemon juice and olive oil. I also added some toasted almonds for texture and a hint of mint.
You can buy your almonds pre-toasted, or simply pop raw almonds on a tray and place in an oven at 180°C (356°F), for 4-5 minutes. It adds a wonderful depth of flavour to the almond.
It’s all blended together until it reaches your desired consistency. I like to blend the beans, herbs and nuts first so it can all fit in my little blender, before adding in the cheese and oil.
It’s fresh and vibrant and a great accompaniment to any meals. Try it with pasta, or on a crusty piece of sourdough bread.
Have you made this? Tag me and let me know! @home_grown_happinessnz
Broad Bean Pesto
- 1 1/2 cup broad beans podded, unpeeled
- 1 cup fresh basil leaves
- 6 fresh mint leaves
- 2 Tablespoons lemon juice
- 1/2 cup toasted almonds
- 2 cloves garlic
- 1/2 cup grated parmesan
- 1/2 tsp salt
- 1 cup olive oil
- Bring a pot of water to boil. Add in the broad beans and simmer for 2 minutes. Drain and allow to cool.
- In a blender, combine the broad beans, herbs, almonds and salt and blitz until roughly combined. Add in the oil and the parmesan and blend until it reaches 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.