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Runner Bean Pesto

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: preserves
Author: Karon Grieve


  • 200 g/7 oz runner beans chopped
  • 2 cloves garlic peeled
  • 2 tablespoons toasted chopped almonds
  • 2 tablespoons grated parmesan
  • squeeze of lemon juice
  • olive oil
  • salt & pepper


  • Put the chopped beans into a pan with enough water to cover.
  • Bring to the boil and simmer for 5 minutes.
  • Remove from heat, drain and run under cold water, allow to cool.
  • Whizz together the cooked beans, garlic, parmesan, almonds and lemon juice till you have a smooth paste.
  • Add the salt and pepper to taste and enough olive oil to get the consistancy of pesto that you prefer.
  • Scoop into a jar and cover with more olive oil and pop on a lid.
  • Will keep in fridge for up to a week or freeze for up to 3 months.