Fresh fava bean pesto (blanched). I always shell fresh fava beans calmly and then look at each one.
The smaller, tender ones I set aside for this fresh fava bean pesto, and the others are not thrown away: I remove their thin skin one by one and freeze them, so they stay ready for macco of fresh fava beans or for pasta with macco of fresh fava beans, which you can already find here on the blog.
This pesto is born exactly like this, from a simple choice: fava beans blanched for one minute, basil, Parmesan, Pecorino, garlic and extra virgin olive oil. Everything is blended together and in a few minutes you get a smooth, aromatic cream, perfect for pasta or simply spread on a slice of bread, an excellent alternative to classic Pesto alla genovese.
It is one of those spring recipes that you make without thinking too much, but then you make it again every time you find good fava beans. On the blog you also find many similar ideas, because homemade pestos are one of those quick ways to bring something simple but full of flavor to the table.
From the more classic version to seasonal variations, there is even a dedicated collection where you can find them all.
However, this is a cooked pesto, delicate, different from raw fava pesto, also known as marò genovese, which has a more direct and pronounced flavor.
Here the fava beans are blanched and the result is softer, rounder.
A simple way to use fresh fava beans, without waste, and to bring to the table something that truly tastes of the season. If instead of fresh fava beans you have dried fava beans available, try the traditional Sicilian macco of dried fava beans or the typical pasta with macco of dried fava beans.
Let’s get started now, but before rolling up our sleeves and shelling our fava beans, I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look at these unusual pesto recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 1 Minute
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients to make fresh fava bean pesto
These are the amounts to obtain a good quantity of pesto so you can freeze and portion what you have left. In any case, this quantity will dress about 1 kg (about 2.2 lb) of short pasta.
- 1 3/4 cups (about 11 oz / 300 g) fava beans (fresh)
- 1 small bunch basil
- 3/4 cup (grated, about 2.5 oz / 70 g) Parmesan
- 1/3 cup (grated, about 1 oz / 30 g) Pecorino
- to taste salt
- 1 clove garlic
- 1/2 cup (4 fl oz, 8 tbsp) extra virgin olive oil
- 1/3 cup (toasted, about 1.4 oz / 40 g) cashews (toasted; or almonds or pine nuts)
Tools
- Pot
- Blender
Steps to make fresh fava bean pesto
Before you start, note that from 1 kg (about 2.2 lb) of fava beans in the pod you get about 300 g (about 1 3/4 cups or 11 oz) of shelled and cleaned fava beans .
To make fresh fava bean pesto, shell the fava beans and collect them in a bowl.
Select the smaller, tender ones, perfect for the pesto, and set the others aside. After shelling the fava beans, also remove the small hard crescent at the top (the hard part where they were attached to the pod). Then blanch them for exactly 1 minute, drain them and let them cool completely.
If the fava beans are very tender, you don’t need to remove the thin skin, so once cooled you can put them directly into the blender jar.
Put the cleaned fava beans into the mixer, add the extra virgin olive oil, fresh basil, the nuts (such as cashews or almonds), the Parmesan, the Pecorino and the garlic.
Season with salt and continue blending, adding a little more oil until you obtain a smooth cream.
Blend until you get a creamy, homogeneous pesto, not too dense.
If needed, add another drizzle of oil or a tablespoon of the fava beans’ cooking water.
Your fresh fava bean pesto is ready: perfect for pasta, to spread on bread or to enrich simple dishes.
Storage notes and tips
Fresh fava bean pesto keeps in the refrigerator for 2-3 days, closed in a jar and covered with a drizzle of oil on the surface, so it stays greener and does not oxidize.
This pesto is naturally gluten free and can also be used to dress gluten free pasta.
If you want to keep it longer, you can also freeze it in small jars or in ice cube trays, so you always have a portion ready when needed.
If it seems too dense, you can loosen it with a tablespoon of pasta cooking water or with a drizzle of oil until you get the consistency you prefer.
For a milder flavor, you can use only Parmesan, while if you prefer a stronger taste leave the Pecorino as well.
The nuts can vary: almonds, pine nuts or cashews, depending on what you have at home.
And if you have many fava beans, don’t throw away the larger ones: you can use them to prepare macco or a simple creamy pasta, as we always do at home.
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Your questions
Can I use raw fava beans for the pesto?
Yes, but the result changes. With raw fava beans (as in Ligurian marò) the flavor is fresher and more pronounced. In this version, however, blanching them for one minute yields a milder and creamier pesto.
Do I need to remove the thin skin from the fava beans?
It depends. If the fava beans are small and very tender you can use them as they are, without peeling. If they are larger, it’s better to remove the thin skin after blanching them.
Can I use frozen fava beans?
Better not. This pesto is born from fresh, tender, seasonal fava beans: they are sweeter, more fragrant and give a completely different cream. With frozen ones the result changes, loses freshness and becomes flatter.
How long does fresh fava bean pesto keep?
It lasts 2-3 days in the refrigerator, covered with a drizzle of oil. Alternatively, you can freeze it in small portions.
What is the difference between fava pesto and marò?
Marò is a Ligurian pesto made with raw fava beans, garlic and oil, without cheese. This one is more similar to a classic pesto: the fava beans are blanched and there is also cheese and nuts, so it becomes creamier and milder.
What can I use fava bean pesto for?
It’s perfect for dressing pasta, but also to spread on bread, in bruschetta or to enrich simple dishes. It goes very well with ricotta or with a little shaved cheese.
