This summer has brought with it optimum growing conditions – a combination of warmth, plenty of sunshine, and a reasonable frequency of showers has resulted in a glorious abundance of produce in the fields, hedgerows, and gardens.
For the past few weeks, I’ve been almost overwhelmed with both wild and homegrown fruits – and still they keep coming! My jam store has never looked so bountiful.
But in the past fortnight or so, we’ve started to reap a large harvest of beans, too. After a shaky start following a slug onslaught, plus a couple of worrying days and nights of storms, the runner beans have been doing very well, and the broad beans have now largely caught up with them. Add to those a few peas, and we have the makings of quite a bean fest.
Given the amount of time I’ve spent lately making jam over a hot stove, the last thing I feel like doing in the evenings is expending much effort for dinner. A simple pesto, full of summer flavours, is often just the ticket. But there’s no reason why it should be made just with herbs. Why not try beans for a change?
Here’s how I make mine. You’ll need a small handful each of fresh broad beans, runner beans, and peas. Blanch them by tipping them into a pan of vigorously boiling water for one minute, and then draining and plunging them into ice-cold water. This will perk up their colour and help prevent spoiling.
Then put the beans in food processor, and add half a peeled garlic clove to the cold beans, grated parmesan (or Lord of the Hundreds – a Sussex cheese closely resembling parmesan), chopped walnuts, a generous pour of good quality olive oil (or rapeseed, if you want to stay local), parsley and mint, sea salt and black pepper, and a dash of lemon juice – all to taste. (Don’t be tempted to overdo the garlic – raw garlic is both pungent and rather astringent, and can ruin an otherwise delicious pesto if used overenthusiastically.) Blitz until you have your preferred texture. Taste, and then tweak your ingredients, if necessary, for the balance of flavours you’re after.
As with ‘normal’ pesto, it’s great with pasta, but it’s try it with other foods, too – it’s delicious stirred into new potatoes, for example, or as a dip for flatbreads. Experiment!