Fava bean pesto is a traditional Ligurian spread made with fresh fava beans, Pecorino cheese, mint leaves, garlic and extra virgin olive oil. Its rustic texture and fresh bold flavor pair beautifully with pasta, crostini, focaccia and more!
Just like world-famous basil Pesto Genovese, this fava bean pesto also originated in Liguria, where it's known as Marò or Pestun de Fave. From ancient times peasants used it to flavor stale bread during springtime when fresh fava beans are in season.
What does it taste like? Fava Bean Pesto has has a creamy, slightly gritty texture with a bright green color. The flavor is a blend of light nuttiness of fresh fava beans, a hint of garlic, and the sharpness of Pecorino Romano, and the fresh, herbaceous notes from the mint leaves.
Table Of Contents
Ingredients
- Fresh Fava Beans - fresh fava beans from the pod are the best. Make sure the beans are not overripe. When you snap the pod they should be bright green color, not yellow! It's possible to substitute fresh ones with frozen fava beans. Died fava beans will not work.
- Pecorino Cheese - it's best to use Sardinian pecorino cheese which is less sharp. If using Pecorino Romano (which very sharp) use it 1:1 with Parmigiano Reggiano.
- Garlic - fresh garlic. I use very minimum quantity to not overpower the rest of the ingredients but feel free to add a notch.
- Fresh mint leaves - give unique flavor to this pesto, mint also pairs perfectly with Pecorino cheese. If you've never tried this combination before, you'll be pleasantly surprised.
- Extra virgin olive oil - it makes almost ⅓ of all ingredients so use good quality one.
- Salt - Pecorino cheese already has its salty tang, so you'll need only a pinch for the pesto or skip completely.
How To Make - Step By Step Pictures
Step 1: Remove beans from the pod. Bring a pot of salted water to a boil. Drop fava beans in a pot with boiling water and boil for 1 minute.
Transfer immediately to a bowl with ice water.
Step 2: Remove the skin from each bean. Help yourself with a tip of a small knife, squeeze and the bean will pop out.
Step 3: In a food processor blend mint leaves, pecorino cheese and garlic clove cut in small pieces.
Add fava beans and oil. Blend until combined.
EXTRA TIP: If you like a more rustic texture, set a handful of fava beans aside, blend everything, then add the reserved fava beans and blend again. This way you'll have two different textures of fava beans.
Ways To Use It
Just like Tuscan Kale Pesto, Fava Bean pesto it has deep but still delicate flavor that makes it super versatile in the kitchen.
- Crostini. Top grilled bread with fava bean pesto, shaved Parmesan or Pecorino cheese, black pepper and a drizzle of extra virgin olive oil.
- Pasta Sauce. Mix fava bean pesto with some pasta cooking liquid and toss pasta in this sauce. Served with grated Parmesan or Pecorino and chopped pistachios.
- Grilled chicken sauce/topping. I like to simply sear chicken cutlets in a pan with olive oil and finish cooking until done. Serve generously topped with shaved Pecorino, black pepper and extra virgin olive oil. This works both for chicken, turkey breast and chicken cutlets.
- Focaccia Topping. Bake focaccia base using traditional Focaccia Genovese recipe. Spread fava bean pesto (one batch of fava bean pesto will be enough for half-sheet pan or 30x40cm pan). Top with shaved Pecorino, freshly grind pepper and thinly sliced pancetta or prosciutto.
- Spread for sandwiches. Use fava bean pesto and delicious Puccia Bread or easy no knead Ciabatta Rolls paired with grilled meat and cheese to make delicious homemade sandwiches.
How To Store
Store in an air-tight container in the fridge for 3 days. Fava bean pesto also freezes great, so you can make a big batch when fava beans are in season and store it in the freezer divided in small containers so you can take a portion you need.
More Italian Pesto Recipes
If you love this Sicilian Pesto alla Trapanese, try also:
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Full Recipe
Fava Bean Pesto (Recipe and Ways To Use It)
Ingredients
- 2 lb fava beans with pods , (900 grams) or 250 grams shelled with skin on or 180 grams skin peeled (1 cup)
- ½ cup Pecorino cheese , 50 grams
- ½ cup extra virgin olive oil , 110 grams
- 5-8 mint leaves
- 1 garlic clove
Instructions
- Remove beans from the pod. Bring a pot of salted water to a boil. Drop fava beans in a pot with boiling water and boil for 1 minute.Transfer immediately to a bowl with ice water.
- Remove the skin from each bean. Help yourself with the tip of a small knife, squeeze, and the bean will pop out.
- In a food processor blend mint leaves, pecorino cheese, and garlic clove cut into small pieces.Add fava beans and oil. Blend until combined.
Notes
- See the Step By Step Pictures for visual walk-through of the recipe.
- For the best flavor, use fresh fava beans that are bright green color, avoid over mature yellow beans.
- If you like a more rustic texture, set a handful of fava beans aside, blend everything, then add the reserved fava beans and blend again. This way you'll have two different textures of fava beans in your pesto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pedro el Rojo says
I made this tonight. Didnt have enough beans, so I used some of the tender leaves and also some basil for volume. I like it spicy and threw in a habanero. This was a delicious pesto, and I will definitely make again.