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Runner Bean Pesto
A super easy pesto recipe that is perfect on crostini, in pasta and lots more
Ingredients
- 200 g runner beans chopped
- 2 cloves garlic peeled
- 2 tbsp almonds chopped and toasted
- 2 tbsp parmesan grated
- 1 tbsp lemon juice
- 1/2 cup olive oil
- salt & pepper
Instructions
- 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.
Nutrition
Calories: 1183kcalCarbohydrates: 22gProtein: 12gFat: 121gSaturated Fat: 17gCholesterol: 7mgSodium: 176mgPotassium: 613mgFiber: 8gSugar: 8gVitamin A: 1460IUVitamin C: 32mgCalcium: 258mgIron: 4mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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