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Stefano De Pieri’s Broadbean Pesto

Ingredients

  • 200g shelled broadbeans (includes shelling of individual broadbeans also)
  • 80g pecorino cheese (select a reputable Australian hard pecorino style cheese)
  • 3 tablespoons of Australian extra virgin olive oil
  • pinch of Australian flake salt

Method

Pound to a course paste all of the ingredients in a pestle and mortar or blend roughly in a food processor.

Serve on grilled bread rubbed with garlic and drizzled with Australian extra virgin olive oil.

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