Crushed broad bean pesto

• podded fresh broad bean300g g

  (or use frozen)

• garlic cloves↗2

  halved lengthways

• anchovy↗

  fillets, chopped

• parmesan↗25g g

  grated

• juice and zest ½ lemon
• olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the broad beans in a pan of boiling salted water for 3 mins until they float. Drain and quickly run under ice-cold water to stop them cooking. Squeeze the small green beans from their skins and discard the skins.

2. 2

   Fry the garlic and anchovies in a small pan for a few mins until golden, then stir through the broad beans. Transfer to a bowl (or use a pestle and mortar) and crush the broad beans with the Parmesan, lemon juice and zest, and oil. Will keep in the fridge for 3 days.