Fava Bean Pesto with Mint and Anchovy

Name: Fava Bean Pesto with Mint and Anchovy
Yield: makes about 2 cups
Ingredients: Salt; 2 pounds fresh fava beans, in pods; 2 garlic cloves, minced; 1 cup packed fresh mint leaves; 1 cup packed fresh basil leaves; 3-4 anchovy fillets, rinsed with cold water; 2/3 cup extra-virgin olive oil; 1/4 cup pecorino or Parmesan cheese

December 14, 2011

This unusual pesto variation, adapted from a recipe by Colman Andrews in his book Flavors of the Riviera, cries out for grilled or roasted lamb, but you will discover many other ways to use it. In fact, it’s perfectly delicious on simple grilled bread with a glass of white wine or rosé.

Recipe notes

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