* Exported from MasterCook *
Broad Bean Pesto
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon lemon juice
1/2 pound fresh broad beans -- (fava beans) skin removed
2 Tablespoons pine nuts -- toasted
1 cup extra-virgin olive oil
1 Tablespoon fresh mint -- chopped
6 basil leaves
1 teaspoon salt
1 teaspoon garlic -- minced
1/2 teaspoon freshly ground black pepper
7/8 cup Parmesan cheese -- freshly-grated
Combine all the ingredients (except the Parmesan cheese) in a blender and
purée until smooth (this pesto will be thick). Season to taste with slat
and black pepper then transfer to a bowl and fold-in the Parmesan cheese.
This is excellent served over toasted French or Greek bread.
Serves 6
Broad Bean Pesto is a traditional Italian recipe for a classic peato sauce
made with broad beans and Parmesan cheese. The full recipe is presented
here and I hope you enjoy this classic Italian version of: Broad Bean
Pesto.
ChupaNote: I used one can of fava beans (rinsed & drained). Don't add any
salt till finishing if using canned beans. The saltiness also varies from
Parmesan to Parmesan. In addition to the black pepper, I also added an
additional 1/2 teaspoon of Aleppo red pepper.
Cuisine:
"Italian"
Source:
"Celnet.org.uk"
S(Formatted by Chupa Babi):
"April 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 518 Calories; 42g Fat (70.7%
calories from fat); 15g Protein; 23g Carbohydrate; 10g Dietary Fiber; 9mg
Cholesterol; 578mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat.
Nutr. Assoc. : 0 3264 0 0 0 0 0 0 0 0
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
