Broad Bean Pesto
Prep time
Cook time
Total time
Simple, quick and delicious. Fresh broad beans are always delightful, but frozen work too and are available all year round. Warning: you may not wish to share this dish!
Recipe type: Sauce
Cuisine: Italian
Serves: 1 jar
  • 300g - 500g broad beans, frozen or freshly podded
  • 2 garlic cloves
  • ½ lemon
  • 25g Parmesan or hard cheese
  • 3 tbsp extra virgin olive oil
  • ½ tsp black pepper
  • Pinch of salt
  1. Add the broad beans to a pan of boiling water and boil for 3-4 minutes. When you drain them, flash the colander under the cold tap to stop the beans cooking in their skins.
  2. Remove the skins from the broad beans. This is the longest step of the recipe, but only takes a few minutes: the cooked beans pop out. Add the beans to a bowl.
  3. Heat the oil in the pan and crush or chop the garlic into it. Only fry the garlic for about 30 seconds. Add the oil and garlic to the bowl.
  4. Zest the lemon (or grate the skin). Juice the lemon and add the zest and juice to the bowl.
  5. Add the salt and pepper. Grate the cheese into the bowl. Mash.
  6. Transfer to a clean jar. Store in the fridge, where it will keep for 3 days.
Recipe by Miss Thrifty at