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Recipe for family meals :

Fiona Bird's Broad Bean Pesto

This recipe for Broad Bean Pesto comes from Fiona Bird of Stirrin'Stuff.

Stirrin'Stuff is a campaign (based in Scotland but working across the UK) to encourage children in the practical skills of preparing food - aiming for enquiring minds, active skills, discriminating tongues, family bonding and healthy diets.

Fi Bird is a mother of six and a past Masterchef finalist who has always had a passion for cooking. She is self taught with an approach to food based on knowledge of tight budgets and limited time. When, time permits she will complete an MSc in food policy. A member of the Guild of Food Writers, Fi has written extensively - articles, recipes and as a campaigner both for healthier diets and for cookery teaching at Primary schools. Fi and Dr Stephen Bird are the founders of Stirrin'Stuff which works in partnerships, to educate children about food. Stirrin'Stuff is committed to sustainable development and ethical best practice. Fi develops recipes for Tern television and writes for Country Kitchen Magazine, Green Parent, Organiclife and an occasional parenting column in the Scotsman. Fi and her daughter, Lili Bird have a fortnightly mother and daughter food column, in the Aberdeen Press and Journal.

Dr Bird has recently completed a course in human nutrition and Fi, a children's cookery book, to be published by Barefoot Books in September 2008.

Ingredients for Broad Bean Pesto

3oz (85g) broad beans, blanched and refreshed
2oz (55g) parmesan cheese
2 cloves garlic, crushed
2oz (55g) fresh basil
Approx. 4 - 5fl.oz (125 - 150 ml) virgin olive oil

How to make Broad Bean Pesto

  • Place all ingredients except the olive oil into a blender and whizz.
  • Add the olive oil in a steady stream (as you would when making mayonnaise) until you have a thick paste.
  • Season to taste.
  • Cover and refrigerate. This will keep for 2 - 3 weeks in the fridge.

© Fiona Bird December 2001