chunky broad bean "pesto"

more of a chunky paste than a smooth pesto, this is a surprisingly versatile way of using broad beans - it can be served hot, warm or cold, as a pasta dressing, a canape or brushetta topping, a mezze style dish, a stuffing for hollowed out panini or ciabatta . . . . . i'm sure you'll come up with your own variation

i know that peeling broad beans sounds like a complete waste of time but it really is worth it for this  . . . . and you can do it sitting down listening to the radio

no measures for this one, make it up as you go along!


ingredients

• broad beans - frozen or fresh, not tinned
• crushed, finely chopped garlic
• parmesan cheese - freshly grated if possible
• olive oil
• chopped mint - fresh or frozen are best, dried will do*
• lemon juice
• fresh ground black pepper
• optional - slivers of good salami, parma ham, pancetta or dry smoked bacon 

method

• cook the broad beans for a few minutes in boiling water, strain, run under cold water
• peel the beans - nick the skin at one end gently squeeze, throw away the skins (in the compost bin)
• mash about half the peeled beans in a bowl with garlic, parmesan and mint*
• add olive oil and lemon juice to taste . . . . and to adjust the consistency of the paste
• stir in the remaining beans and add pepper to taste
• if using pancetta or bacon fry it  and add to the paste with the un-mashed beans
• mash a bit more if you want it more spreadable

serve stirred into pasta, as a spread or however you prefer it

* mix dried mint with a little lemon juice beforehand to rehydrate, add both to the paste