Make the most of the summer's peas and broad beans with this seasonal pesto. Enjoy it spooned onto bruschetta or stirred through pasta.
Gluten free
Makes1
CourseAccompaniment
Prepare20 mins
Cook35 mins
Total time55 mins
Pluscooling
Ingredients
1 small garlic bulb
100ml extra virgin olive oil, plus 1 tbsp extra
150g podded baby broad beans
150g podded peas
2 tbsp pine nuts
25g pack basil, leaves picked
2 tbsp parmigiano reggiano, grated
1 tbsp lemon juice
Method
Preheat the oven to 190˚C, gas mark 5. Slice the top off the garlic bulb, just exposing the flesh. Place on a square of foil, drizzle with 1 tbsp oil, season and bring the sides of the foil up to form a parcel. Put on a baking sheet and bake for 30-35 minutes, until the garlic is soft when pierced with a skewer through the foil; cool for 15 minutes.
Bring a medium-sized pan of water to the boil. Add the broad beans and peas and simmer for 2 minutes. Tip into a colander, refresh under cool water and drain well. Slip any larger broad beans from their skins (discarding the skin).
Squeeze the garlic from the bulb into the small bowl of a food processor. Add the pine nuts, basil, broad beans and peas. Season and pulse a few times, scraping down the sides, until roughly chopped. Drizzle in the oil with the motor running to make a rough pesto. Scrape into a bowl; stir in the parmesan and lemon juice. Use as a pasta sauce or spoon onto bruschetta, topped with basil leaves and a drizzle of olive oil.
