Fave Bean Pesto
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This vibrant fava bean and pumpkin seed pesto is perfect for mixing with pasta, spreading on bread, or using as a dip for veggies. It’s a versatile and flavorful addition to any meal.
Ingredients
- 1 cup (240 ml) fava beans, blanched and skinned
- 1/4 cup (60 ml) green pumpkin seeds
- Juice of 1 1/2 lemons
- 1/2 cup (120 ml) Parmesan cheese, grated
- 1/2 cup (120 ml) olive oil
- 2-3 cloves of garlic
- 1 tsp black pepper
- Salt to taste
Instructions
- Blanch and skin the fava beans by boiling them for 5 minutes, then transferring them to an ice bath. Remove the skins once cooled.
- In a blender or food processor, combine the blanched fava beans, green pumpkin seeds, lemon juice, Parmesan cheese, garlic, black pepper, and salt.
- Blend the ingredients until they are well combined and form a coarse paste.
- With the blender or food processor running, slowly pour in the olive oil through the opening on the lid until the mixture is smooth and emulsified.
- Taste and adjust seasoning with additional salt or lemon juice if necessary.
- Transfer the pesto to a jar or airtight container and store in the refrigerator until ready to use.
Notes
- Store the pesto in an airtight container in the refrigerator for up to a week.
- It can also be frozen for longer storage.
- If you prefer a nuttier flavor, lightly toast the pumpkin seeds before blending.
- Adjust the consistency by adding more olive oil if needed.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 1
- Sodium: 200
- Fat: 22
- Carbohydrates: 10
- Fiber: 3
- Protein: 6
- Cholesterol: 10
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Frequently Asked Questions
Why do the fava beans need to be blanched and then skinned before blending?
Raw fava beans have a tough outer skin that turns grainy in pesto. The recipe calls for boiling them for 5 minutes, then transferring to an ice bath; once cooled, the skins slip off easily. Removing the skins gives the pesto a smooth, vibrant green texture rather than a mealy one.
Should I toast the pumpkin seeds first?
It is optional — the notes say that if you prefer a nuttier flavor, lightly toast the pumpkin seeds before blending. The base recipe uses them raw.
How long does this pesto keep, and can I freeze it?
The notes say to store the pesto in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage. 
