2 cups broad beans - blanched in boiling water for 30 seconds, then peeled
1 clove garlic
2 anchovey fillets - you don't have to add these, but they disappear into the sauce and add deliciousness
8 large, fresh mint leaves
2 tbsp pecorino or parmesan cheese - finely grated
1 tbsp lemon juice
up to 1/2 cup extra virgin olive oil
Puree beans, garlic, anchovy, mint and cheese in a food processor.
Add lemon juice, then slowly add the oil
Warn people that this is not guacamole. It is so good that even the fussiest will like it.