This is a recipe given to me by my mother in law. She says:
I like to make this pesto in the Spring when I have a glut of broad beans/ fava beans in my garden. At other times of year it works just as well with frozen beans.
Prep Time: 5 Mins
Cook Time: 2 mins
Makes: 2 Cups
1 1/2 – 2 cups shelled broad beans / fava beans ( about 900g in their pods)
2 Garlic cloves, minced
12 Mint leaves, finely chopped
4 Anchovy fillets
4 Heaped Tbsp finely grated parmesan
1/4 cup extra virgin olive oil
If beans are fresh, boil them for 2 minutes then drain. If using frozen beans, cover with boiling water and leave until cool enough to handle. Slip off greyish outer skins by grasping each bean by it’s grooved end and squeezing gently. Discard skins.
Place beans and all other ingredients in a food processor and puree to a paste. Pesto will keep for about 1 week in the refrigerator