Fava Bean Pesto

Name: Fava Bean Pesto
Total time: 1200 s
Yield: Serves 3 servings
Ingredients: 4 1/4 oz fava beans, shelled (120 g); 1/4 cup grated Parmesan cheese (about 1 oz / 25 g); 1/4 cup grated Pecorino cheese (about 1 oz / 25 g); 20 basil leaves (optional); 10 mint leaves; 1 garlic clove; Salt, to taste; 1/3 cup olive oil (70 ml)

Vania @VaniaN

Pistoia

I took advantage of the last fava beans from the garden to make this pesto, which is great for tossing with pasta or spreading on tasty crostini.

Vania @VaniaN

Pistoia

I took advantage of the last fava beans from the garden to make this pesto, which is great for tossing with pasta or spreading on tasty crostini.

Saved

Ingredients

20 minutes

Serves 3 servings

4 1/4 ozfava beans, shelled (120 g)
1/4 cupgrated Parmesan cheese (about 1 oz / 25 g)
1/4 cupgrated Pecorino cheese (about 1 oz / 25 g)
20basil leaves (optional)
10mint leaves
1garlic clove
Salt, to taste
1/3 cupolive oil (70 ml)

Saved

Steps

20 minutes

1

Shell the fava beans and blanch them for a few minutes. Cool them in ice water and remove the skins.
2

Place all the ingredients in a blender or food processor. Slowly add the olive oil and blend until smooth and creamy. Season with salt to taste.
3

Transfer to a bowl, cover with plastic wrap, and let rest in the refrigerator for a couple of hours before using.