📝 About This Recipe
This vibrant, emerald-green pesto is a celebration of spring, drawing inspiration from the rustic hills of Liguria and the sun-drenched fields of Puglia. Unlike traditional basil-heavy versions, this spread utilizes the creamy, nutty profile of fresh fava beans balanced by the sharp tang of Pecorino Romano and a refreshing hint of mint. It’s a sophisticated, velvety alternative to classic pesto that captures the fleeting essence of the season in every bite.
🥗 Ingredients
The Fava Base
- 2.5 pounds Fresh fava beans (in the pod; yields about 1.5 cups shelled)
- 1 tablespoon Sea salt (for the blanching water)
Aromatics and Nuts
- 1/4 cup Pine nuts (lightly toasted until golden)
- 1 clove Garlic (smashed and peeled)
- 1/4 cup Fresh mint leaves (tightly packed)
- 1/2 cup Fresh flat-leaf parsley (leaves only)
The Emulsion
- 1/2 cup Extra-virgin olive oil (high quality, cold-pressed)
- 1/2 cup Pecorino Romano cheese (finely grated)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Red pepper flakes (optional for subtle heat)
👨🍳 Instructions
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1
Begin by shelling the fava beans. Open the pods and run your thumb down the inside to pop the beans into a bowl. Discard the pods.
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2
Bring a medium pot of water to a rolling boil and add the tablespoon of sea salt. Prepare an ice bath in a separate bowl nearby.
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3
Blanch the shelled fava beans in the boiling water for exactly 2-3 minutes. You want them tender but still bright green.
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4
Using a slotted spoon, immediately transfer the beans to the ice bath to stop the cooking process and lock in the color.
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5
Once cool, peel the outer waxy skin from each bean. Use your fingernail to nick the skin and squeeze gently; the bright green inner bean should pop right out.
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6
In a small dry skillet over medium-low heat, toast the pine nuts for 3-5 minutes, shaking the pan constantly until they are fragrant and golden brown.
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7
In a food processor, pulse the garlic clove and toasted pine nuts until they are coarsely chopped.
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8
Add the peeled fava beans, mint, parsley, lemon zest, and red pepper flakes to the processor. Pulse 8-10 times until the mixture is chunky.
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9
Add the Pecorino Romano and Parmigiano-Reggiano. Pulse again to combine.
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10
With the processor running on low, slowly drizzle in the extra-virgin olive oil in a steady stream until the pesto reaches a creamy but slightly textured consistency.
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11
Stop the processor and stir in the lemon juice and cracked black pepper by hand to keep the flavors bright.
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12
Taste the pesto. Depending on the saltiness of your cheese, you may want to add a tiny pinch of extra salt, though the Pecorino usually provides enough.
💡 Chef's Tips
Double-shelling the fava beans is essential; the outer skins are bitter and tough, while the inner bean is sweet and creamy. If you can't find pine nuts, toasted walnuts or blanched almonds make an excellent buttery substitute. To keep the pesto bright green, ensure the beans are fully cooled in the ice bath before processing and don't over-process, as the heat from the blades can dull the color. If the pesto is too thick, add a tablespoon of warm water or more olive oil to reach your desired consistency. Store with a thin layer of olive oil on top in an airtight container to prevent oxidation.
🍽️ Serving Suggestions
Slather onto toasted sourdough crostini topped with a dollop of fresh ricotta and a drizzle of honey. Toss with warm Trofie or Linguine pasta, adding a splash of pasta cooking water to create a silky sauce. Use as a vibrant bed for seared scallops or grilled lamb chops. Spread onto a vegetable sandwich with roasted red peppers and fresh mozzarella. Pair with a crisp, high-acidity white wine like a Vermentino or a Sauvignon Blanc.