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!