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Fava bean pesto

by GIC Kitchen
Item 1 of 1

Liguria is the home of pesto, but not all of them are made with basil, as this fava bean pesto proves. Broad beans are mashed with mint, Parmesan, garlic and plenty of olive oil to create a wonderful dip or spread.

First published in 2019
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Ingredients

Metric

Imperial

  • 200g of broad beans, fresh if possible, or frozen
  • 1/2 garlic clove
  • 15g of Parmesan
  • 5 mint leaves
  • 30ml of olive oil
  • lemon juice, to taste
  • flaky sea salt
  • freshly ground black pepper
SAVE RECIPE

Method

1
Defrost the broad beans (if using frozen) by soaking in water. Shell the broad beans if they're fresh
2
Crush the garlic to a paste with a pinch of coarse salt using a pestle and mortar
3
Add the Parmesan and mint and mash into a thick paste
4
Next add the oil and shelled broad beans. Add the beans bit by bit so you don't overcrowd the mortar
5
Smash until you have a nice coarse pesto
6
Taste and season with salt, pepper and lemon juice

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First published in 2019
discover more:

Discover more about this region's cuisine:

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