Chris’ Broad Bean Pesto: a CardioKit recipe share

... with a fishy twist

This is a recipe share from Christopher J. B. Wild, Clinical Physiologist.

 

Chris was one of the two chefs to take part in the CardioKit cookery demo at the Taste of Timsbury Food and Drink Festival.

 

He has chosen to add a twist to his pesto recipe, by adding anchovies. His risky ingredient choice paid off though, as our ‘Cooking Cardiologist’ gave this recipe the thumbs up!

 

Read more from Chris on his website blog.

 

 

 

Serves 2:

 

a handful of rocket

150 g broad beans

10 leaves basil

1/2 bulb garlic

25 g Parmesan cheese

1 x anchovy (for taste and texture – this is purely personal preference, but try it to see)

anchovy oil (from the jar/infused beforehand)

olive or rapeseed oil

salt

 

 

  1. Cook the broad beans for 3 minutes and allow to cool.
  2. Pulp everything, barring the oil and salt, until you get a chunky texture (how chunky is really up to you).
  3. Slowly add the oil, and mix the whole thing together.
  4. Add salt to taste; you needn’t use pepper, as the rocket will provide enough of a kick.
Back to top