Broad Bean Pesto

Surplus of broad beans?

We love to make this pesto when we have a surplus of broad beans. It's adapted from a recipe from "Flavours of the Riviera" by Colman Andrews.

Broad Bean "Pesto"

2 cups cooked, shelled broad beans
1 garlic clove
6 mint leaves
2 anchovy fillets
half a cup of grated Parmesan
50ml Irish rapeseed oil

With a mortar and pestle, crush the garlic with the mint leaves, then add in and crush the anchovies. Throw in half the beans, and crush all together into a lumpy paste, adding the final beans when the first lot are amalgamated. Throw the grated cheese on top and fold in, then drizzle in the oil, working the mixture as you do, until you have a nice, agrestically textured pesto-ey paste. Season with black pepper and, if you feel you need it, a little salt, but the anchovies should already have made it salty enough.