Local products28 May 2015

Recipe of the week: #fava beans #pesto (#Expo2015)

Pesto di fave is a springy alternative to the classic Ligurian green pesto.

Among the many cultural events organised in the Ligurian stand at the Expo 2015 stand out “Get a taste for Golfo Dianese”, which will take place on the 29th of May. 

On this occasion, the seven municipalities of Golfo Dianese (Diano Marina, Diano Castello, Diano Arentino, Cervo Ligure, Diano San Pietro, Villa Faraldi, San Bartolomeo al Mare) will present their typical products and specialties. 

Many interesting workshops will be organised: on the culture of olive trees and the production of olive oil, on the wines of the Ligurian Riviera and on the local pesto, such as the classic green pesto and the fava beans pesto. 

The fava beans pesto is a typical recipe of the east side of the Liguria region, and it is also known as Pestun de fave or Marò

This recipe has very ancient origins: it was created by local families of farmers as a healthy sauce to enjoy with dry bread. 

Fava beans pesto is a typical spring sauce, fresh and delicate, great to use on pasta or with roasted or grilled meat. 

Here is our suggested recipe for the Ligurian fava beans pesto.

Ingredients

150 g fava beans 

75 g pecorino cheese

70 ml extra-virgin olive oil

1 clove of garlic

3-4 mint leaves

Method

Shell the fava beans and peel them, taking off the external harder skin. If you’re using frozen fava beans, boil them for few minutes to defrost them. 

Peel the garlic glove. Grate the pecorino cheese.

Blend the fava beans with the garlic, the pecorino and the mint leaves, while always adding the oil. Power the blender intermittently, so that the blades won’t overheat the pesto. 

When you have a dense and creamy sauce, the fava beans pesto is ready to enjoy. It can be kept in the fridge, covered with film, for 2-3 days, or you can freeze it in smaller portions and use it whenever you want. 

Giulia Luzi

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