The spring sauce

Broad bean and pis­ta­chio pesto

The Guardian - Feast - - Anna Jones -

Prep 20 min Serves 4

1kg broad beans in their pods, or 250g pod­ded beans 2 gar­lic cloves, peeled 1 large bunch basil 1 large bunch pars­ley, leaves picked 50g shelled pis­ta­chios, lightly toasted 125ml ex­tra-vir­gin olive oil 1 hand­ful freshly grated parme­san (I use a veg­e­tar­ian one; op­tional) Salt

If you want a re­ally green pesto, blanch the herbs in boil­ing wa­ter for a few sec­onds, but I rarely bother.

Blanch the pod­ded broad beans for about two min­utes, drain (keep­ing the wa­ter for later) and, if you can face it, pop the green in­te­ri­ors out of their dusky shells for a sweeter pesto.

Next blanch the gar­lic in the same wa­ter for two min­utes, to mel­low it out a lit­tle. Add it to a food pro­ces­sor with the pod­ded beans, the basil, pars­ley, pis­ta­chios and a good pinch of sea salt.

Pulse a few times, then, with the mo­tor run­ning, driz­zle in the oil un­til you have a coarse pesto. Sea­son with more salt and a tiny squeeze of lemon if needed.

The pesto will keep in the fridge for up to five days and up to three months in the freezer.

Uses for your pesto

Pasta – I like pap­pardelle and riga­toni best. Add a lit­tle of the pasta cook­ing wa­ter to loosen the pesto, then top with more parme­san.

A dress­ing for roasted veg­eta­bles – it’s par­tic­u­larly good with car­rots and squash.

With just-cooked grains – rice, quinoa, cous­cous. Top with feta and rocket or more herbs.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.