Low difficulty – Preparation 20 min. – Cooking 10 min
150 gr of fresh broad beans | 100 gr of pecorino | 4 mint leaves | A clove of garlic | 2 spoons of olive oil | Salt, to taste
1. We shell the beans and remove the hardest peel. We cook the cleaned beans in a saucepan with water for 5 minutes.
2. Drain the beans and put them in the mixer, add the minced garlic clove, mint leaves, pecorino cheese and olive oil and salt.
3. Blend everything until you get a creamy and homogeneous mixture. We put the mixture in a small bowl. If it is not used immediately, cover it with plastic wrap and keep it in the fridge for up to 2-3 days. Bean pesto can be used to flavor tasty first courses.