6 portions. Maximum cost £7.50 (you will have a bag of pine nuts leftover), 

Skill level: Easy, 

Total cooking time: 1 hour, 5 minutes, 

  • Prep time: 10 minutes, 
  • Cooking time: 55 minutes, 

Equipment used: Baking tray, tin foil, food processor, 

Original recipe: (Waitrose) Broad bean, pea and roast garlic pesto


“When these beauties arrive, you know we’re really talking summer. Unless the broad beans are very young and small, in which case they won’t even need cooking, it is worth blanching the podded beans briefly before slipping them out of their pale outer skins to reveal the bright and shiny cotyledon within… Podding and, in the case of broad beans, double-podding, are meditative and time consuming tasks so set aside longer than you think”  (Alice Hart, Waitrose Food,July 2017)

Now I like broad beans, but clearly nowhere near as much as this woman. Shelling the peas and beans does take a little time, but if you can’t spare 5 minutes then this simply isn’t the recipe for you.

I took the time to weigh my peas and beans and am happy to inform you that the shelled version weighs roughly half that of the podded amount. (So a 500g bag of peas or beans will give you roughly 250g of shelled product)

I followed this exactly, and it was ace. Potentially a little garlicky but I wouldn’t advise to add less garlic, just don’t eat it before a night out. Spoon onto bruschetta (as advised) or add to wraps or cooked meats (is reet nice with a sausage) 

If you want to make this dish vegan, simply leave out the Parmesan – the end result will be thinner and could potentially lack some “depth” – You can compensate by adding toasted and ground nuts (almonds, walnuts) to thicken and flavour the mixture. Alternatively use vegan cheese. 


To prep:

Shell your broad beans and peas – there is a knack – you can snap off of the top and unzip the pod which releases the peas and beans. I manage this half of the time, the other half I throw the peas on the floor, which is fun also. 


To cook:

(Original recipe in bond font)

Pre-heat the oven to 190 C (gas mark 5). Slice the top off the garlic bulb, just exposing the flesh. Place on a square of foil, drizzle with 1 tbsp of oil, season and bring the sides of the foil up to form a parcel. Put on a baking sheet and bake for 30 to 35 minutes, until the garlic is soft when pierced with a skewer (or fork) through the foil; cool for 15 minutes.

Bring a medium sized pan of water to the boil. Add the broad beans and peas and simmer for 2 minutes. Tip into a colander, refresh under cool water and drain well. Slip any larger broad beans from their skins (discarding the skins)

Squeeze the garlic from the bulb into the small bowl of a food processor. Add the pine nuts, basil, broad beans and peas. Season and pulse a few times, scraping down the sides, until roughly chopped. Drizzle in the roil with the motor running to make a rough pesto. Scrape into a serving bowl and stir in 2 tbsp of Parmesan and the juice from 1/2 a lemon (I use the whole lemon) – Alternatively, add everything (bar the oil) to the food processor and blitz for a minute, gradually adding the oil. 



  • 1 small bulb of garlic (50p)
  • 100ml extra virgin olive oil (or rapeseed oil)
  • 150g podded broad beans (£1.50 for 500g)
  • 150g podded peas (£1.50 for 500g)
  • 2 tbsp pine nuts (£3)
  • 25g basil leaves (keep the stalks – finely dice them and add to a tomato based sauce with the onions)  (70p for a bunch)
  • 2 tbsp of Parmesan (or to make it vegan, use toasted nuts)
  • 1 tbsp lemon juice (I use the whole lemon) (30p)