Sunday, 26 June 2011
Asparagus, Broad Bean & Feta Pesto Dip
I intended to make it a version of this Asparagus Pesto but I didn't have quite enough Asparagus and some broad beans, and some feta. So I whizzed it all up with some oil, garlic and pinenuts to make this delicious pesto/dip.
The asparagus season is nearly over, so you'll have to be quick to find some before it goes out of season.
I served it stirred into spaghetti but I think it would make a really lovely dip, or an alternative to guacamole perhaps? It does have raw garlic in it so maybe if you are serving it for dipping a garlic oil or roasted garlic might take away the pungency a bit, it depends if you are in company afterwards.
This is quite a flexible recipe, you can add and take away things and work to the consistency you get as you make it.
Asparagus, Broad Bean and Feta Pesto Dip
5-6 stalks of Asparagus, cut into about 1 inch pieces.
about 5-6 broad bean pods, podded and shelled
approx 1 tablespoon of good quality olive oil
50g pine nuts, toasted
about 2 inch piece of feta, crumbled
1 clove of garlic
splash of water
1/4 red chili with seeds
Toast your pinenuts in a dry pan. Then boil some water and cook your asparagus for just one minute at a rolling boil.
Whizz up all your ingredients in a food processor, add more oil if you need a looser mixture. Taste and season.
Stir into pasta, add to a sandwich, serve as a dip, whatever you can think of!