Crushed Broad Bean Pesto Food

CRUSHED BROAD BEAN PESTO

Crushed broad bean pesto image

This green sauce is delicious stirred through pasta, spread on toast with crumbly cheese, or as a dip

Provided by Barney Desmazery

Categories Condiment, Dinner

Time 25m

Yield Serves 4 (makes 250g)

Number Of Ingredients 6

Ingredients

300g podded fresh broad bean (or use frozen)
2 garlic cloves , halved lengthways
3 anchovy fillets, chopped
25g parmesan , grated
juice and zest ½ lemon
3 tbsp olive oil

Steps:

Cook the broad beans in a pan of boiling salted water for 3 mins until they float. Drain and quickly run under ice-cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.
Fry the garlic and anchovies in a small pan for a few mins until golden, then stir through the broad beans. Transfer to a bowl (or use a pestle and mortar) and crush the broad beans with the Parmesan, lemon juice and zest, and oil. Will keep in the fridge for 3 days.

Nutrition Facts : Calories 151 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

CANNELLINI BEANS WITH CRUSHED RED PEPPER

Cannellini Beans With Crushed Red Pepper image

Are you looking for a fast, easy appetizer - most likely with items you already have on hand? Look no further. This recipe comes from Eva Longoria. She suggests serving with toast triangles. You could use any type of cracker or bread. It doesn't get much easier! Note: try to use a good quality olive oil since there are few ingredients to this recipe. Someone used a flavored oil with success. I want to try that next time! One other reviewer added some garlic, which I think would be good. It's a simple recipe that you can tweak to your tastes. Enjoy.

Provided by LifeIsGood

Categories Beans

Time 5m

Yield 3 cups

Number Of Ingredients 4

Ingredients

2 (19 ounce) cans cannellini beans, drained and rinsed well
1 tablespoon dried red pepper flakes
3 teaspoons extra-virgin olive oil
kosher salt, to taste

Steps:

In a serving bowl, combine the beans, red pepper flakes, olive oil and salt to taste. Mash the beans a little bit, leaving some whole. Gently stir to combine. (Mash as much or as little as you would like, depending on how you prefer this as a spread.).

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