broad (fava) bean pesto

Hey whiskers,

So I'm trying to not send out all the same type of recipes all the time.It's a hard balance as I will usually bake or cook a lot of the same style of food at the same time.Anyways this pesto is down right delicious and a decent bit healthier than regular pesto, as green colored broad beans are used as the base.Beans-I know don't flinch though it is really delicious and adds a creamy yet grainy texture which works great with the nuts and garlic, and of course basil. While it does add some time to the usually super fast pesto, it's not much extra effort and totally worth it. Give it a try and let me know what you think. So on to the recipe.

Ingredients 

• 1/4 toasted pine nuts
• 3 garlic cloves
• Juice of one large lemon 
• 3/4 cup cooked fava beans (skin left on)
• 1/4 cup olive oil--I just eyeballed it drizzling it in
• a handful of basil

How To:

1. Boil the fava beans until pierced easily with a fork.Time will vary depending on the state of beans.( mine were frozen I boiled them for about 35 minutes 
2. Finish the rest of the prep: peel garlic, juice lemon, wash basil.
3. Toast pine nuts in the oven at 350 degrees for about 10 minutes. (keep an eye on them!!)
4. In the food processor or blender add the beans, basil, garlic and pine nuts.
5. Blend on low and drizzle in the oil to create the consistency you desire.
6. Add lemon juice, salt, and pepper to taste.

Enjoy this awesome and healthier version of pesto. This made about two cups of pesto and lasted in the fridge up to 10 days although there weren't leftovers for that long. We used it as a spread on Shabbat so we kept it dairy free but you could always reduce the salt and oil and add some hard cheese like Pecorino or Parmesan. 

As always change the world however you can even if it's something you consider small.

Till the next time 

Sam