6
15 minutes

Ingredients

  • 200g of broad beans, fresh if possible, or frozen
  • 1/2 garlic clove
  • 15g of Parmesan
  • 5 mint leaves
  • 30ml of olive oil
  • lemon juice, to taste
  • flaky sea salt
  • freshly ground black pepper

Method

1
Defrost the broad beans (if using frozen) by soaking in water. Shell the broad beans if they're fresh
2
Crush the garlic to a paste with a pinch of coarse salt using a pestle and mortar
3
Add the Parmesan and mint and mash into a thick paste
4
Next add the oil and shelled broad beans. Add the beans bit by bit so you don't overcrowd the mortar
5
Smash until you have a nice coarse pesto
6
Taste and season with salt, pepper and lemon juice