Ingredients
- Broadbean Pesto Ingredients:
- 1 bag of broad beans podded (you want about 1 1/2 cups) (Ettrick Gardens)
- 1 cup basil (Janefield Hydroponics)
- Good handful of mint leaves
- 2 tablespoons lemon juice
- 1/2 cup Walnuts - 100gm pkt of pieces (NZ Nut Products)
- 2 garlic cloves
- 1/2 cup parmesan grated
- 1/2 tsp salt
- 1 cup extra virgin olive oil (Dunford Grove)
- Zucchini Pasta Ingredients:
- 4 large zucchinis (suggested Kakanui Produce/Ettrick Gardens)
- 2 tablespoons of broad bean pesto (add more if you like)
- Oil for cooking
- 50gm feta
- Few mint leaves to scatter over the top
- Walnuts (optional) (NZ Nut Products)
Vendors
Tags
Vegetarian
Sauces-marinades
Broadbean Pesto with Zucchini Pasta
Method
- Pesto: Put the broad beans into a pot of boiling water, then simmer for 2 mins, drain, allow to cool
- Toast walnuts in a pan on med to high heat just till slightly toasted
- Set aside
- Put into a food processor or blender
- Broad beans, walnuts, basil, mint and salt, blitz until roughly combined
- Add parmesan then blitz again
- Pour in the olive oil
- Blend till you reach your desired consistency, remember to scrap down the sides as you go
- Taste, and season as required
- Put into an airtight container and keep in fridge
- Zucchini Pasta: You will need to use a mandolin, spiralizer or a julienne peeler, but just remember to only go as far as the seeds
- Add little oil to a pan, then sauté zucchini for about 1-2 mins, add a good couple of tablespoons of the broad bean pesto mix through the zucchini pasta
- Place on a platter and crumble feta over top, and scatter on a few mint leaves
- (You could scatter some walnuts as well)
Comments
Recipe from Elizabeth Marshall
