Broad Bean Pesto
5 1/2 cups shelled broad beans — fresh or frozen (to 2 cups)
2 garlic cloves — minced
12 fresh mint leaves — finely chopped
4 anchovy fillets
4 tablespoons finely grated parmesan — heaped
1/4 cup extra virgin olive oil
If broad beans are fresh, boil them for 2 minutes then drain. If using frozen broad beans, pour over boiling water and leave until cool enough to handle. Slip off greyish outer skins by grasping each bean by its grooved end and squeezing gently. Discard skins.
Place beans and all other ingredients in a food processor and purée to a paste.
Pesto will keep for about 1 week in the fridge.
Makes About 2 cups