This fava bean pesto is perfect to use as a pasta sauce or simply slather some on a piece of toasted bread for a healthy alternative to mashed avocado toast.
Ingredients
14 oz (400g) fresh fava beans, shucked
1 garlic clove, minced
1 handful parsley
½ cup Parmigiano Reggiano, grated
A few dashes of sweet paprika
Salt and black pepper, to taste
Extra virgin olive oil, as needed
Instructions
Bring a medium pot of water to boil, add the fava beans and blanch them (I.e. cook them for a few minutes then dip them into a bowl of ice water). Peel away the transparent outer skin and discard. Put the remaining soft bean in a food processor. Add the garlic, parsley, Parmigiano Reggiano, paprika, salt, pepper and a few tablespoons of extra virgin olive oil. Blend everything together, adding in more olive oil if needed until it becomes a think chunky pesto.
This pesto is perfect to use as a pasta sauce, to mix in with quinoa or other grain salads or simply slather some of the pesto on a piece of toasted bread for a quick and healthy bruschetta.
*Tip: buy a lot of fava beans while they are in season. Shuck them, blanch them, dry them and conserve them in plastic sacks in your freezer to be used throughout the year.
Recipe by Italicana Kitchen at https://italicanakitchen.com/fava-pesto-one-spring-sauce-must-try/