FOOD. BROAD BEAN PESTO. ANNA JONES


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Anna Jones’s broad bean and pistachio pesto. Photograph: Matt Russell for the Guardian

As readers of our Journal, you will now know how much we love food! With Summer well and truly in full swing – we are on the hunt for recipes to enjoy in the garden, with friends and a bottle of wine (or two).

I love broad beans, and I’ve been longing to find a good recipe for pesto – enter Anna Jones. We have been following Anna on The Guardian for a little while now, and this has got to be one of her best recipes yet – give it a go today!

1kg broad beans in their pods, or 250g podded beans
2 garlic cloves, peeled
1 large bunch basil
1 large bunch parsley, leaves picked
50g shelled pistachios, lightly toasted
125ml extra-virgin olive oil
1 handful freshly grated parmesan
Salt

METHOD

Blanch the podded broad beans for about two minutes, drain (keeping the water for later) and, if you can face it, pop the green interiors out of their dusky shells for a sweeter pesto.

Next blanch the garlic in the same water for two minutes, to mellow it out a little. Add it to a food processor with the podded beans, the basil, parsley, pistachios and a good pinch of sea salt.

Pulse a few times, then, with the motor running, drizzle in the oil until you have a coarse pesto. Season with more salt and a tiny squeeze of lemon if needed.

The pesto will keep in the fridge for up to five days!

credits: Anna Jones’s broad bean and pistachio pesto. Photograph: Matt Russell for the Guardian