* Exported from MasterCook *
Annabels BROAD BEAN PESTO
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups shelled broad beans -- fresh or frozen (to 2 cups)
2 garlic cloves -- minced
12 fresh mint leaves -- finely chopped
4 anchovy fillets
4 tablespoons finely grated parmesan -- heaped
1/4 cup extra virgin olive oil
If broad beans are fresh, boil them for 2 minutes then drain. If using
frozen broad beans, pour over boiling water and leave until cool enough to
handle. Slip off greyish outer skins by grasping each bean by its grooved
end and squeezing gently. Discard skins. Place beans and all other
ingredients in a food processor and purée to a paste. Pesto will keep for
about 1 week in the fridge.
Makes About 2 cups
Prep 5 minutes
Cook 2 minutes for fresh beans
This stunning pesto is based on a recipe from a lovely book called
Flavours of the Riviera by Coleman Andrews. Serve as a dip or toss through
cooked pasta (thinned with a little pasta cooking water) or spoon over
potato with diced bacon.
Cuisine:
"Mediterranean"
Source:
"Annable's Pantry, Annabel Langbein Books 2000 - 2009"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 206 Calories; 8g Fat (35.1%
calories from fat); 11g Protein; 23g Carbohydrate; 6g Dietary Fiber; 4mg
Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 1034 0
