• 500 g (1 lb/2½ 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.