Broad Bean & Pea Pesto

Broad Bean & Pea Pesto (Vegan)

Broad Bean & Pea Pesto

I love Summer and I love broad beans. This is a quick, easy recipe to heap on a baguette or enjoy with pasta.

Ingredients

  • 100g Broad Beans – double podded ( you want the bright green inside, lightly cooked)
  • 50 g Peas – (fresh or frozen, lightly cooked)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Pine Nuts – toasted
  • ¼ cup Fresh Basil
  • ¼ cup Fresh Mint
  • Salt and pepper to taste

Method

  • Prepare the Peas and Broad Beans as above.
  • In a pestle and mortar, or food processor, add the cooked and podded peas and broad beans, the mint, basil, olive oil, pine nuts and a little salt and pepper.
  • Either bash this mixture up until you get a rough-ish texture and everything is combined (a couple of pulses in a food processor). You may need to add a little more olive oil if the mixture seems a little dry.
  • Taste for Seasoning and adjust as necessary
  • Serve on toasted slices of Baguette to make Bruschetta, or just serve as a dip, with toasted pita bread or tortillas.