Broad bean, pea & roast garlic pesto
Waitrose and Partners

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
  • 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

  1. 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.

  2. 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).

  3. 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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,192kJ/ 288kcals

Fat

26.1g

Saturated Fat

4.2g

Carbohydrates

6.5g

Sugars

1.4g

Fibre

3.3g

Protein

6.8g

Salt

0.1g