|Fava Pesto Over Salad|
Adapted from Unknown Source
Every spring I have the same challenge: finding new recipes with fava beans that my husband will like. Our CSA provides plenty of favas every year. For the farmer they are an early and prolific crop that also enriches the soil with usable nitrogen. Favas’ strong and distinct flavor requires equally strong flavors for balance and compliment. Tomatoes and paprika, cumin, yogurt, and cayenne, and radishes, mustard, and vinegar with favas are past combinations that work well. I hadn’t much hope for the pesto idea, since cheese flavor has a similar tang to favas. Yet with the green garlic, lemon, and parsley, the flavors balance out. Bonus: unlike basil pesto, fava bean pesto stays bright green for days without any fussing to exclude air.
|Fava Bean Pesto = Novel & Yummy Dip|
|All Good Ingredients|
Makes ~ 1½ cups
1½ lb. fresh fava beans
~4 cloves green garlic
1 tbsp. fresh lemon juice
¼ - 1/3 cup olive oil
½ cup freshly grated Parmesan cheese
scant ¼ tsp. salt
1/8 tsp. freshly ground pepper, black or mixed peppercorns
¼ cup fresh parsley leaves
Prepare Fava Beans:
Remove fava beans from pods.
Fill medium mixing bowl with ice water and set aside.
Bring a medium pot of water to a boil. Add fava beans and bring back to boil. Cook until skin loosens, about 1 minute.
Remove favas with slotted spoon and drop into ice water. Drain when cool enough to handle
Peel favas: pinch a small hole opposite the vine end with fingernails. Pop favas out into bowl.
Measure out 1 cup of fava beans. If you have more or fewer, you may adjust the recipe proportionately.
Place fava beans and halved green garlic cloves into food processor. Pulse until coarsely pureed, scraping down sides as necessary.
Add lemon juice and ¼ cup olive oil. Puree until smooth, scraping down sides as needed.
Add Parmesan cheese, salt, and pepper and process briefly to combine. If too dry, add more olive oil or 1 – 2 tbsp. water.
Add parsley leaves and process briefly until leaves are cut into small bits.
Serve with carrot sticks or other raw veggies, atop deviled eggs, or over pasta. You can thin pesto with a little water to more easily dress a salad.