Fresh broad bean pesto

Fresh broad bean pesto

By
From
Feel Good Food
Makes
1 1/2 cups
Photographer
Chris Chen

This fresh green pesto makes a perfect dip or it can be mixed into pasta dishes or spooned over soups. Try substituting the broad beans with blanched broccoli, asparagus or fresh peas. Serve slightly warm or at room temperature. Refrigerate for up to three days.

Ingredients

Quantity Ingredient
250g shelled broad beans
1 garlic clove, crushed
3 tablespoons roasted pine nuts
1 large handful basil leaves, roughly chopped
3 tablespoons extra virgin olive oil
150g silken tofu
2 teaspoons white miso
1 teaspoon lemon zest, finely grated
1/4 teaspoon freshly ground black pepper

Method

  1. Bring a small saucepan of water to the boil. Drop in the fresh broad beans and cook for 3–5 minutes, or until softened. Drain and refresh immediately under cold running water. Peel the outer skins and discard.
  2. Place the broad beans, garlic and pine nuts in a food processor and process until the mixture resembles breadcrumbs. Add the basil, oil, tofu, miso, lemon zest and freshly ground black pepper and process to make a smooth purée.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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