Broad Bean pesto
Ingredients:

1kg broad beans unshelled
200g parmesan shaved or grated
1 lemon juiced and zested
1 cup extra virgin olive oil

 

Method:
  1. De-shell your Swan Valley broad beans from their pod and blanch in a pot of boiling water for 1-2 min, set aside to cool.
  2. Once they’re cool enough to handle,  double peel the beans by taking off the next layer, revealing a bright green hue
  3. Place peeled beans into the food processor with parmesan, olive oil, lemon and cracked black pepper
  4. Process the mixture until it’s mixed well but still rustic looking
  5. Alter seasoning to taste but try adding more lemon before adding more salt (much healthier) place in a bowl or container and put to the side.

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