Broad bean pesto style dip

[Jeanied]

Here is a recipe to use up the older broad beans - it is like a cross between hummus and pesto!

Equal quantities of broad beans and grated parmesan
Couple of cloves of garlic
3-4 sprigs of basil
a good glug of lemon juice
black pepper
Olive oil.

Cook the broad beans, and rinse in cold water to cool. Drain and put in the blender with parmesan, garlic, basil, lemon juice and pepper. Pulse for a couple of minutes. Then drizzle in olive oil while the blender is still whizzing to form a smooth paste. If it is too thick, add a couple of tablespoons of water.
Serve with crudites or pitta. Would be good warmed through, on hot pasta as well!

[Crosbie]

Like the sound of this very much...touch of cumin for Middle-Eastern slant.

[Jeanied]

What a great idea Crosbie - the dip will take a bit of flavouring up, easily - nice as it is!

[ginger ninger]

Thank's Jeanie, that sounds yummy I might try it with mint instead of basil...mint and broad beans go sooo well together.

[FionaH]

How do you cook your broadies Jeanied?

[Jeanied]

I boiled mine for 10 minutes - these were tough old beans that should have been picked a few weeks ago! Nice tender ones would take less. I left the skins on when I blitzed them because I don't mind the bitterness but some people prefer them peeled before they use them.

[northepaul]

I have made broad bean pesto (to have on pasta):
Broad beans, double skinned.
Lots good quality olive oil
Garlic x 2 cloves
10 peppercorns
coarse salt
small handful mint
" " basil
" " pinenuts

mash it all up with pestle and mortar
put in sterilised jar with additional olive oil and store in fridge

Yum