Try this Crushed Broad Bean Pesto recipe, or contribute your own.
Suggest a better descriptionBoil broad beans 3 mins until floating. Drain under cold water. Squeeze beans out, discard skins.
Fry garlic and anchovies in pan for few mins until golden then stir through broad beans.
Transfer to bowl and crush with parmesan, lemon juice and zest and oil.
Serve with pasta and maybe scatter with more beans, squeezed out of skin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 348 | ||
Calories from Fat: 61 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 22.1mg | 7 % | |
Sodium 134.9mg | 5 % | |
Potassium 933.8mg | 25 % | |
Total Carbohydrate 45.9g | 13 % | |
Dietary Fiber 19.2g | 77 % | |
Sugars, other 26.7g | ||
Protein 27.9g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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