Broad bean pesto (marò): the recipe for the typical sauce of eastern Liguria
ingredients
Extra virgin olive oil
Illinois bean pestoAlso know as Marine either pestunis a typical recipe of the Ligurian culinary tradition, in particular of East Side. This delicious pesto made with broad beans, garlic, pecorino cheese, extra virgin olive oil and mint is specially made in spring, when it is possible to find fresh broad beans.
It’s about a tasty variant and the delicate flavor of the classic Genoese pesto. Of ancient and humble origin, in fact it was prepared by peasant families to flavor dry bread. Today it is also used as a delicious seasoning for pastas, risottos or as an accompaniment. second coursesespecially roasted or grilled meats.
In case fresh beans are no longer available, you can use the dry onesrespecting the soaking and cooking times indicated on the package, or frozen; in the latter case, blanch them in water for 2-3 minutes, then drain and blend them in the blender with the other ingredients.
To make your broad bean pesto even tastier, you can add a handful of pinions, almonds or some walnut kernels. If you don’t like the strong flavor of pecorino, you can replace it with Parmesan and, if you prefer, you can perfume everything with some leaves of basilto add instead of mint.
Discover how to prepare broad bean pesto quickly and easily by following the step-by-step procedure and tips. Also try the bean omelette and the bean pasta.
How to prepare broad bean pesto
Step 1
Step 1
Peel the beans and remove the toughest outer skin. 1.
Peel the beans and remove the toughest outer skin. 1.
Step 2
Step 2
Scoop the broad beans into a kitchen blender and add the pecorino and garlic. 2.
Scoop the broad beans into a kitchen blender and add the pecorino and garlic. 2.
Step 3
Step 3
Add the mint leaves, well washed. 3.
Add the mint leaves, well washed. 3.
stage 4
stage 4
Pour in the extra virgin olive oil 4.
Pour in the extra virgin olive oil 4.
step 5
step 5
Season with salt then blend until smooth and creamy pesto is obtained. 5. To prevent the mixer blades from overheating, place them in the refrigerator at least one hour before preparation, then mix intermittently until desired consistency is reached.
Season with salt then blend until smooth and creamy pesto is obtained. 5. To prevent the mixer blades from overheating, place them in the refrigerator at least one hour before preparation, then mix intermittently until desired consistency is reached.
step 6
step 6
The broad bean pesto is ready to enjoy 6.
The broad bean pesto is ready to be tasted (6).
storage
The broad bean pesto can be kept in the refrigerator for 2 daysin a glass jar or in an airtight container, adding a drizzle of extra virgin olive oil on the surface.
