1 lemon1 cuploosely packed flat-leaf parsley leaves¾ cup oregano leaves, loosely packed 2 anchovy fillets2cloves of garlic60 ml (¼ cup) olive oil 200 gm double-peeled broad beans To serve:wedge of pecorino and crusty bread
Juice lemon, reserving juice. Using a sharp knife, remove lemon rind, withoutpith, and coarsely chop. Place lemon rind, parsley, oregano, anchovies, garlic and oil in a mortar and, using a pestle, pound to a coarse paste. Season to taste with reserved lemon juice, sea salt and freshly ground black pepper. Combine broad beans with paste and serve with a wedge of pecorino and crusty bread.