BROAD BEAN, PECORINO & PICKLED ONION PESTO - Cuisine Magazine - From New Zealand to the World
Experience a unique blend of broad beans, pecorino, and pickled onions in this delicious pesto recipe from Cuisine Magazine. Perfect for pasta, bread, or as a dip.
Ingredients
- 200g broad beans, skin on
- 60g pickled onions, roughly chopped
- 40g pecorino
- 4-5 large mint leaves, roughly chopped
- ¼ cup extra virgin olive oil
- zest and juice of 1 lemon
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