The Creamy Pesto with Fava Bean Pods is nothing short of fantastic: fragrant, light, and fresh. I never say at the start that it’s made with fava bean pods because people are often prejudiced, but once tasted, it becomes much easier. This is a zero-waste recipe that allows us to use almost 100% of this legume, especially in a simple way ideal even for less experienced cooks. So from now on, remember not to throw away the pods because they are truly delicious. I make preserves of all kinds to enjoy them even during the rest of the year when they are no longer in season.
If you like fava beans, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6/8 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 18 oz fava bean pods
- 2/3 cup extra virgin olive oil
- 1/2 cup grated Pecorino Romano
- 1/2 cup grated Parmesan
- 1 oz pine nuts
- 1 clove of garlic
- 8 leaves fresh mint
Tools
- 1 Blender
- 1 Saucepan
- 1 Bowl
How to Prepare Creamy Pesto with Fava Bean Pods
Let’s start preparing this delicious recipe by removing the string from the fava bean pods to open them more easily. Once shelled, divide the pod in half and cut around with scissors to remove any remaining filaments. If the fava beans are smaller, they will be more tender, and this step might not be necessary. 
As we clean them, place them in a bowl full of water and rinse them under running water. Meanwhile, bring water to a boil in a saucepan, and once the bubbles grow large, throw in the pods. Let them cook over high heat for about 4 minutes, without ever covering with a lid, or they will lose their bright green color. Once ready, drain them and place them in a bowl full of almost icy water.
Pour the pods into the blender, add the Parmesan, Pecorino Romano, and necessary pine nuts.
Finally, add the extra virgin olive oil, mint leaves, and blend thoroughly. If you forget to put any ingredient in the blender, don’t worry because you can add it at the last minute. In this case, I forgot the mint and added it after blending the rest.
Place the pesto in a bowl ready to be used and decorate it with more extra virgin olive oil and mint leaves torn by hand.
Serve our Creamy Pesto with Fava Bean Pods on any type of pasta or toasted bread crostini. Its flavor is decidedly fresh and delicate.
Tips and Storage
The fava bean pod pesto can be stored in the refrigerator for at least two days, but in a hermetically sealed glass container.
You can also freeze it in portions to avoid waste once thawed, but always remember to thaw it in the refrigerator.
If you want a longer storage to make a supply to eat all year round, then you need to preserve it.
For those who have never approached this preservation method, I recommend reading my article to operate safely: Homemade Preserves.
