2 cups board band (after shelling)
Handful of fresh basil leaves
Handful of pistachios, crushed
2 cloves garlic
1/2 cup olive oil
METHOD
Blanch the beand in boiling water for 1 min. Remove from heat, strain and cool in cold water. Peel the beans and place in a blender with all the other ingredients and blend to a paste.
Use as a base for pasta, to spread on pizza or as a dip mixed with ricilotta.
Pizza with pesto, roast potatoes and parmesan
Pasta with pesto and roasted cauliflower. (Add 1 cup pasta water to the pesto)
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