Easy Broad Bean Pesto

broad bean pesto

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!broad bean pesto

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!

broad bean pesto

Broad Bean Pesto


  • 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


  1. Bring a pot of salted water to boil. Add in the broad beans and simmer for 2 minutes.
  2. Drain and allow to cool.
  3. In a blender, add in all the ingredients except the oil.
  4. 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.
  5. Store in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months.

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