- Makes1
- CourseAccompaniment
- Prepare20 mins
- Cook35 mins
- Total time55 mins
- Pluscooling
Ingredients
- 1 small garlic bulb
- 100ml extra virgin olive oil, plus 1 tbsp extra
- 150g podded baby broad beans
- 150g podded peas
- 2 tbsp pine nuts
- 25g pack basil, leaves picked
- 2 tbsp parmigiano reggiano, grated
- 1 tbsp lemon juice
Method
Preheat the oven to 190˚C, gas mark 5. Slice the top off the garlic bulb, just exposing the flesh. Place on a square of foil, drizzle with 1 tbsp oil, season and bring the sides of the foil up to form a parcel. Put on a baking sheet and bake for 30-35 minutes, until the garlic is soft when pierced with a skewer through the foil; cool for 15 minutes.
Bring a medium-sized pan of water to the boil. Add the broad beans and peas and simmer for 2 minutes. Tip into a colander, refresh under cool water and drain well. Slip any larger broad beans from their skins (discarding the skin).
Squeeze the garlic from the bulb into the small bowl of a food processor. Add the pine nuts, basil, broad beans and peas. Season and pulse a few times, scraping down the sides, until roughly chopped. Drizzle in the oil with the motor running to make a rough pesto. Scrape into a bowl; stir in the parmesan and lemon juice. Use as a pasta sauce or spoon onto bruschetta, topped with basil leaves and a drizzle of olive oil.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 1,192kJ/ 288kcals |
---|---|
Fat | 26.1g |
Saturated Fat | 4.2g |
Carbohydrates | 6.5g |
Sugars | 1.4g |
Fibre | 3.3g |
Protein | 6.8g |
Salt | 0.1g |