Broad bean pesto
Broad Bean Pesto 4oz (100g) cooked broad beanshalf and avocado and/or 2oz. (50g) pine kernelslime or lemon juicegarlic, olive oil and saltA good handful of frsh herbs, especially basil
- Liquidise the ingredients, adjusting quantities to give a good consistency.
Yoghurt can be used instead of lemon juice. The flavour can also be adjusted using honey, or a few drops of chilli sauce, etc. etc. etc. Sarah Eno (adapted from the BOG Cookbook)
