Photo: Mike Kenneally
Crushed broad bean pesto
6 ingredients
20 min + 5 min
SERVES 4 (makes 250g)
openrecipes
This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip
Estimated Nutrition (whole recipe, rough)
455
Calories
40g
Protein
31g
Fat
6g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g podded fresh broad beans (or use frozen)
- 2 garlic cloves , halved lengthways
- 3 anchovy fillets, chopped
- 25g Parmesan , grated
- juice and zest ½ lemon
- 3 tbsp olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes