Maro’ sauce, also known as broad bean pesto, originates from my city, specifically in Sanremo, Liguria. It’s made with raw broad beans. It was originally used as a condiment for stale bread, but it’s also excellent for dressing pasta. Thanks to the anchovies and mint, it has a truly appetizing taste. It’s also great for seasoning bruschetta.

Broad beans are in season and are one of the few legumes that can be consumed raw, like peas. This allows us to benefit from all their properties. They are rich in fiber, protein, iron, folic acid, and vitamin C, and they contain zero fat. They also have a low glycemic index and are recommended for those following a weight-loss diet.

To prepare this recipe, the broad beans must be extremely fresh. How to recognize them? Simply by touching them. They should be firm, including the skin. If they are soft, it means they are a few days old and will have a slightly bitter taste.

As always, I recommend buying them at local farmers’ markets or organic fruit and vegetable stores.

Preparing this sauce is simple and quick. Like all pestos, a mortar should be used, but for those who, like me, do not have one, a food processor can be used just as well.

You can pair this sauce, in addition to your choice of first courses, with crunchy flatbreads, or with Taggia canestrelli, or even with soft high-hydration bread.