Cobnut, Pistachio and Mung Bean “Pesto”

Mung bean pesto, are you mad? Well, perhaps a bit but this makes sense. This morning I took a lovely joint of Welsh salt marsh lamb out of the freezer for dinner later then headed to my cupboard. I’ve been cultivating a few jars of sprouting mung beans for about 4 days now, and as I was giving them all a bit of a drink this morning I had a nibble. As I munched away I looked at my joint of lamb and a thought occurred to me: the mung beans tasted very similar to the fresh cobnuts that I’ve neen nibbling on for the last week. I’d basically nibbled away pretty much the whole lot that was destined for a lovely pesto to go with the lamb.

Along with a distinct nuttiness, mung beans have a grassiness to them that would really bring out the flavour of the meat. That was it, the food processor was out and the tasting began. Bits of this and bits of that were grabbed from the garden and what resulted was an incredible green sauce that not only made my Welsh lamb sing like Côr-y-Traeth but will be making tomorrow’s pasta dish swoon.

Ingredients:

  • 4 handfuls sprouting mung beans
  • 1 handful rocket leaves
  • 2 handfuls parsley
  • 4 garlic cloves
  • 1 red and 1 green chilli and seeds
  • 1 handful fresh cobnuts
  • 3 tablespoons ground almonds
  • 1 handful pistachio nuts
  • lots of freshly ground black pepper
  • Halen Môn smoked salt flakes
  • zest of 1 lime
  • juice of half a lime
  • Extra virgin olive oil

Just throw everything into a food processor and blitz, loosen with the olive oil until you get a consistency you are happy with. Serve spooned over lamb or stir into pasta with a raw fresh egg yolk and top with grated Grana Padano cheese.