|1 ½ cups||Extra virgin olive oil|
|1 cup||Basil leaves (Main)|
|3 Tbsp||Pine nuts|
|50 g||Parmesan cheese, grated|
|200 g||Broad beans|
|24||Asparagus spears (Main)|
|2 Tbsp||Olive oil|
|200 g||Ewe's milk feta (Main)|
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- To make the pesto put the basil, oil, pine nuts and garlic in a food processor and blend. Scrape out into a bowl and add the cheese, then taste for seasoning. If not using immediately the pesto can be put into a jar and covered with a film of olive oil.
- Boil the broad beans, drain, cool and peel.
- Snap off the ends of the asparagus, heat a pan, add the oil and then the asparagus, season with salt and freshly ground pepper, cover and let cook gently for 5 minutes. Set aside.
- To serve, arrange the asparagus on plates or one platter, add the broad beans, spoon over the pesto and crumble the cheese, add a grind of black pepper and a sprinkling of salt.