Fresh Fava Bean & Goat Cheese Pesto

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…

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

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