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#oliveoil

47 posts10 participants1 post today

After yesterday's chat with @dch about pesto I did another batch of broad bean pesto for freezing today.

Here's a rough recipe:

- 200g broad beans
- 75g toasted almonds
- 50g parmesan
- 3 cloves garlic
- 1tsp salt
- a handful of rocket
- olive oil to taste (~100 - 150ml)

Blend everything coarsely in a food processor or blender (pulse). I start with the dry ingredients and add as much oil as needed for a pesto consistency. Enjoy!