Authentic home cooking from Italy, with US measurements. 
Fava Bean Pesto
Great for crostini, as a pasta sauce, or—by adding potatoes and onions—it can become a delicious creamy soup, or a tasty filling for fresh pasta or savory pies.
Cooking is art and creativity. For a kitchen focused on reducing waste, you can freeze this pesto and always have it on hand for busy times.
Just thaw it and add it to other ingredients, or simply spread it on a crostini with a drizzle of olive oil.
Fava Bean Pesto
Great for crostini, as a pasta sauce, or—by adding potatoes and onions—it can become a delicious creamy soup, or a tasty filling for fresh pasta or savory pies.
Cooking is art and creativity. For a kitchen focused on reducing waste, you can freeze this pesto and always have it on hand for busy times.
Just thaw it and add it to other ingredients, or simply spread it on a crostini with a drizzle of olive oil.
Open in Cookpad AppSteps
- 1
Clean the fava beans and blanch them in salted boiling water for 3 to 4 minutes.
- 2
After boiling, transfer them to cold water to preserve their color. Peel the fava beans, place them in a blender, and add the pecorino, chives, parsley, garlic, and olive oil.
- 3
Blend, gradually adding water, more olive oil, salt, and pepper.
- 4
When the pesto reaches the desired consistency, transfer it to a small bowl and serve.
- 5
Great on crostini, as a pasta sauce, as a base for flatbreads, or as a side for meats and shellfish. You can freeze it for up to 3 months and use as needed.
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