Broad bean pesto recipe of 11-04-2014 [Updated on 01-03-2017]
Broad bean pesto, also called marò in Ligurian dialect, is a preparation based on fresh broad beans, cheese, oil and garlic that was used by farmers to flavor dry bread. The recipe for this pesto is typically spring, since fresh broad beans are only found in this period and it won me over for how good it is, I used it to season pasta and I tried it to accompany grilled meat. Compared to the original recipe I made 2 changes, I added a handful of pine nuts, as for the Genoese pesto and I chopped everything in the mixer, the beans are a bit hard to be pounded in the mortar and I am a bit weak;) week dedicated to regional recipes is coming to an end and I hope you enjoyed this virtual gastronomic tour, I very much and I will reply soon, for today, however, that's not all, in a while a new recipe ...
How to make bean pesto
Peel the fresh broad beans by removing them from the pod and collect them in a bowl.
Prepare pecorino, a clove of garlic, mint and pine nuts.
Put all the ingredients in a mortar or mixer, gradually add the oil and start blending.
Blend until you get a smooth and creamy broad bean pesto, adding the oil slowly and seasoning with salt and pepper.
Use the broad bean pesto to season pasta, accompany meat dishes, spread on bread or keep it in the fridge in a bowl covering it with a little oil and cling film, it will keep for a couple of days.