This pesto sauce can be used over pasta, on bruschetta, or as a dip for veggies. Try it as the sauce base for this thin crust pizza…https://oliveusoils.com/grilled-thin-crust-pizza-with-fresh-fava-bean-pesto-arugula-salad-with-gremolata-vinaigrette/
3 pounds fresh Fava bean pods (Broad Beans)
2 large garlic clove, crushed
1/2 teaspoon fine sea salt
1 tablespoon fresh squeezed lemon juice
1/2 cup Olive Us Ultra Premium Extra Virgin Olive Oil
1/3 cup fresh goat cheese
1/4 cup really good quality Pecorino Romano
Have a medium bowl of ice water prepared. Bring a medium pot of lightly salted water to boil. Shell the fava beans. Blanch the fava beans for 2 minutes in the boiling salted water, remove beans and put them in the bowl of ice water. Allow to cool. Slip the peel off each bean and place in to a food processor with all the other ingredients. Pulse until pureed and creamy. Adjust seasoning to taste and reserve.
Recipe by Rachel Bradley