If you grow favas in your garden (either for nitrogen or beans) you can use the leaves in many ways. This pesto utilizes fava leaves, and one of my favorite spring crops, green garlic.
Pick leaves from the top of the fava plant. The tastiest leaves are the young, tender ones about 2.5 inches long (as the leaves mature they lose their sweetness).
The leaves will be medium olive-green in color. They are a bit thicker than spinach and have a similar flavor to pea shoots.
In addition to the fava leaves, you will need a lemon, a couple green garlic stalks, a good quality parmesan cheese, olive oil, salt and pepper.
Remove the stems of the fava leaves, and discard any debris.
Clean the fava leaves thoroughly.
To toast the walnuts, preheat the oven to 375. Spread the walnuts in a single layer on a baking sheet. Place in the oven, and roast until they start to brown and smell fragrant (about 5-10 min).
Wash the green garlic. Cut the stem into small pieces. Note: green garlic has a very delicate garlic flavor. However, if you want to tone it down, you can blanche the stalks.
Grate the parmesan cheese.
Add all ingredients to a food processor.
Pulse until smooth and creamy. You can adjust the consistency as you go. I am going to spread on bread, so I want it to be thick. If you plan to use on pasta, add liquid (olive oil and lemon juice).
Add salt and pepper to taste.
Serve on fresh, crusty bread with a little parmesan on top. Yum! Thanks to Rosie at 18 Reasons for showing me this recipe during the Urban Garden course.
- 3.0c Fava leaves
- 1/2c Walnuts, roasted
- 2.0 Green garlic stem
- 1/2c Parmesan cheese, grated
- 1/2c Olive oil
- 1.0 Lemon, juiced
San Francisco, California