Vibrant Broad Bean Pesto with Mint and Almond

An easy broad bean pesto with basil, mint and almonds.

This broad bean pesto is fresh, vibrant and delicious! It uses a mix of fresh herbs and almonds for texture and taste.

a close up picture of a jar of broad bean pesto on a wooden board

If you’ve planted broad beans this year, you’ll soon be overwhelmed with a plethora of little green gems. They take a while to start producing but once those bees get in there and pollinate…Broad bean central!

bumble pollinating a broad bean flower

Podding and shelling will become your new norm and I thought I’d chime in with a recipe to help distribute the load.

Depending on where you are, you may call these fava beans, in which case, enjoy this fava bean pesto!

For another delicious homemade pesto, check out this Wild garlic pesto recipe!

a pot of broad beans in the garden

And as a bonus, this recipe doesn’t require you to peel the beans, only remove them from their pods. So that’s one step less.

This recipe contains some of the usual pesto suspects, parmesan, garlic, basil, lemon juice and olive oil. I also added some toasted almonds for texture and a hint of mint.

You can buy your almonds pre-toasted, or simply pop raw almonds on a tray and place in an oven at 180°C (356°F), for 4-5 minutes. It adds a wonderful depth of flavour to the almond.

a bird's eye view of a blender with almonds, basil and broad beans

It’s all blended together until it reaches your desired consistency. I like to blend the beans, herbs and nuts first so it can all fit in my little blender, before adding in the cheese and oil.

It’s fresh and vibrant and a great accompaniment to any meal. Try it with pasta, or on a crusty piece of sourdough bread, or in this easy pull-apart pesto bread!

bird's eye view of jar of broad bean pesto on a wooden board
Bird's eye view of broad bean pesto.

Broad Bean Pesto

Yield: 20 people
Prep Time: 15 minutes
Total Time: 15 minutes

A quick and easy broad bean pesto



  • 1 1/2 cup broad beans, podded, unpeeled
  • 1 cup fresh basil leaves
  • 6 fresh mint leaves
  • 1-2 Tbsp lemon juice
  • 1/2 cup toasted almonds
  • 2 cloves garlic
  • 1/2 cup grated parmesan
  • 1/2 tsp salt
  • 1/2- 1 cup olive oil



  1. Bring a pot of water to boil. Add in the broad beans and simmer for 2 minutes. Drain and allow to cool.
  2. In a blender, combine the broad beans, herbs, lemon, garlic, almonds and salt and blitz until roughly combined. Add in the Parmesan and enough oil until it reaches your desired consistency. You may need to scrape down the sides a few times.
  3. Store in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months.
Nutrition Information:
Yield: 20 Serving Size: 1 grams
Amount Per Serving: Calories: 142Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 2mgSodium: 97mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 3g

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