Broad Bean Mint Dip



  • 500 g (1 lb/ cups) broad (fava) beans (frozen)
  • 4 tbsp grated parmesan or pecorino
  • 2 garlic cloves
  • approx. 100 ml (3 fl oz/½ cup) olive oil
  • 3 tbsp chopped mint


Cook the broad beans for 5 minutes in salted water and drain. Pod again, leaving you with nice bright green beans. Grind in a vegetable chopper with the other ingredients into a coarse pesto.