Pesto di Fave | Fava Bean Pesto
Makes 6-8 servings
1 clove of garlic, peeled
10 fresh mint leaves
200 g of shelled fava or broad beans (about 1 kg, or 2.2 lbs, with shell)
1 pinch salt
25 g grated pecorino cheese (about 1/4 cup)
25 g grated Parmigiano Reggiano (about 1/4 cup)
4 tbsp extra virgin olive oil
Note about shelling fava beans: Be sure to remove both the outer shell (pod) and the thin shell that covers each individual bean.
Boil the fava beans for a few minutes, and strain.
Pound the garlic in a mortar until it is crushed, remove it from the mortar and put it aside.
Repeat the operation with the mint and put this aside too.
Put the beans in the mortar with some salt (not too much, or it will become too salty) and beat them to reduce them to a rather grainy cream. It’s best to add them a little at a time to crush them more easily.
*If you do not have a mortar, you can complete the above steps with a food processor.
Add the crushed garlic and the mint to the beans. You can add them a little at a time to adjust the taste to your liking.
Stir in the cheeses until creamy.
Finally pour in the oil, stirring continuously.
Adjust salt if necessary.