Broad Bean and Pea Pesto (Vegan)
A quick and delicious vegan alternative to the normal Basil Pesto!
4
people
Equipment
- Pestle and Mortar or Food Processor
Ingredients
- 100 g Broad Beans - podded and podded again (as above) or use frozen
- 50 g Peas - (you can use fresh or frozen)
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Nutritional Yeast
- 1 tbsp Pine Nuts - toasted
- ¼ cup Fresh Basil
- ¼ cup Fresh Mint
- salt and pepper to taste
Instructions
- Prepare the Peas and Broad Beans as above
- In a pestle and mortar, or food processor, add the cooked and podded peas and broad beans, the mint, basil, nutritional yeast, olive oil, pine nuts and a little salt and pepper.
- Either bash this mixture up until you get a nubbly texture and everything is amalgamated (if using a pestle and mortar) or blitz just a couple of times in the food processor. You may need to add a little more olive oil if the mixture seems a little dry.
- Taste for Seasoning and adjust as necessary
- Serve on toasted slices of Baguette to make Bruschetta, or just serve as a dip, with toasted pita bread or tortilla chips.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.