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Bird's eye view of broad bean pesto.

Broad Bean Pesto

Home Grown Happiness
A quick and easy broad bean pesto
5 from 4 votes
Prep Time 15 minutes
Course Appetizer
Cuisine Italian
Servings 20 people
Calories 142 kcal

Ingredients
  

Ingredients

  • 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

Instructions
 

Instructions

  • 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.

Nutrition

Calories: 142kcalCarbohydrates: 4gProtein: 3gFat: 13gSaturated Fat: 2gCholesterol: 2mgSodium: 97mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Keyword Pesto
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