Broad bean pesto

Serve Hugh Fearnley-Whittingstall's vibrant pesto stirred into hot pasta or boiled potatoes. If you have any left over, spoon it into a glass jar, top with a film of oil, seal and refrigerate for up to a week. Serves four.

Ingredients:

• 70g pine nuts
•  3 good handfuls fresh broad bean shoots, about 60g, washed
•  ½ small garlic clove, peeled and chopped
•  25g hard goat's cheese or parmesan, finely grated
•  Juice of ½ a small lemon
• Sea salt and freshly ground black pepper
• 120-150ml oil

Method:
 

1. First, toast the pine nuts. Warm them in a frying pan, without oil and shaking frequently, over a medium-low heat until very lightly toasted. Transfer to a plate and set aside to cool completely.
2. Put the broad bean shoots and garlic in a food processor and pulse until finely chopped (or roughly chop them, then pound in a pestle and mortar).
3. Add the pine nuts, cheese, lemon juice and salt and pepper.
4. Process briefly and then, with the blade still whirring (or stirring all of the time if you're using a pestle and mortar), slowly pour in the oil in a thin, steady stream until the pesto has reached the texture you like - you may not need all of the oil.
5. Scrape the pesto into a bowl and taste - adjust the seasoning, adding a little more sea salt, pepper and lemon juice as necessary.