1 cup of fresh podded broad beans (or frozen if out of season)
1 cup basil leaves (removed from stems and washed)
1 clove of garlic
1/4 cup pine nuts
3/4 cup grated Parmesan cheese
3/4 cup Great Southern Groves Extra Virgin Olive Oil
Extra EVOO for storage
Place broad beans in pot of boiling water. Cook for only 3 minutes of until beans are floating. Remove and quickly place in icy water to stop them cooking.
Drain and remove outer skins.
Place basil, broad beans, pine nuts, garlic and Parmesan into a food processor and blend until relatively smooth. Pour in Extra Virgin Olive Oil until it looks creamy and smooth.
This pesto can be enjoyed in so many dishes:
Pasta with oven roasted tomatoes
Spread on toast with scrambled or poached eggs
As a dip with crackers and vegetable sticks
Spring Pasta Salad... see our recipe.
IMPORTANT STORAGE INFORMATION
Fresh pesto must always be kept in the fridge or the freezer. Extra Virgin Olive Oil can be kept on the shelf in its natural state but as soon as you introduce fresh herbs or vegetables it must be kept in the fridge or freezer.
Fridge - 5-7 days.
Freezer - 3 months
Pour a little olive oil over the top of our Pesto to stop it oxidizing and going brown.
It tastes so good, It won't last that long...