Fava Bean Pesto Recipes

FAVA BEAN PESTO

Fava Bean Pesto image

Provided by Cat Cora

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup fava beans, cleaned
1 teaspoon lemon juice
2 tablespoon pine nuts, toasted
1 cup extra-virgin olive oil
1 tablespoon mint
6 leaves basil
1 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 cup Parmesan
8 slices round Greek bread
4 ounces manouri, shaved

Steps:

In a blender, puree all ingredients, except the Parmesan, bread, and manouri, until all ingredients are smooth. The pesto should be thick. Season with salt and black pepper. Fold in the Parmesan cheese. Brush the bread with olive oil and grill or toast. Spread the pesto on the toast and top with manouri.

BRUSCHETTA WITH FAVA BEANS AND ARUGULA PESTO

Bruschetta with Fava Beans and Arugula Pesto image

Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.

Provided by Martha Stewart

Categories Finger Food Recipes

Number Of Ingredients 8

Ingredients

2 cups shelled fresh fava beans (about 2 1/2 pounds in pods)
1 medium bunch arugula (6 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated Pecorino Romano cheese, plus shavings for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
6 to 8 slices Classic Bruschetta

Steps:

Bring a saucepan of water to a boil. Prepare an ice-water bath; set aside. Boil fava beans 2 to 3 minutes; plunge into ice-water bath. Slip off skins. Process arugula, oil, cheese, lemon juice, and salt in a food processor until smooth. Toss with beans, and season with pepper. Spoon mixture onto bruschetta slices. Top with cheese shavings, and drizzle with oil.

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