Broad bean, pea & roast garlic pesto
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
- Prepare20 mins
- Cook35 mins
- Total time55 mins
- 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
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.
Typical values per item when made using specific products in recipe