Broad Bean and Preserved Lemon Pesto

Name: Broad Bean And Preserved Lemon Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: Mediterranean
Ingredients: 300g of fresh broad beans, podded Broad Bean; 35g of Parmesan, grated Parmesan; 35g of pine nuts, toasted Pine Nuts; 110ml of olive oil Olive Oil; 15g of preserved lemon Preserved Lemon; 1/2 garlic clove Garlic; 1/2 tsp lemon juice (method uses 1 tsp) (5 ml) Lemon Juice; salt to season (2 g) Salt; black pepper to season (0.5 g) Pepper

Independent adaptation of a publicly published Robert Chambers recipe. Not affiliated with, sponsored by, or endorsed by Robert Chambers.

Pesto from a starred kitchen.

Ratio

Olive Oil 110 mlLemon Juice 5 ml

Ingredients

Broad Bean — 300g of fresh broad beans, podded
Parmesan — 35g of Parmesan, grated
Pine Nuts — 35g of pine nuts, toasted
Olive Oil — 110ml of olive oil
Preserved Lemon — 15g of preserved lemon
Garlic — 1/2 garlic clove
Lemon Juice — 1/2 tsp lemon juice (method uses 1 tsp) (5 ml)
Salt — salt to season (2 g)
Pepper — black pepper to season (0.5 g)

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Robert Chambers works in Modern Italian / London at Luca; credentials include Michelin 1* (Luca, London).

Originally published as Broad Bean and Preserved Lemon Pesto.

Adapted from a Robert Chambers recipe (Robert Chambers / Great British Chefs (burrata with broad bean pesto)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Robert Chambers / Great British Chefs (burrata with broad bean pesto) (published as “Broad Bean and Preserved Lemon Pesto”). Full citation lives in Provenance.