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Ingredients
- 2 lbs (whole)Fava Beans (shelled, 1 cup)
- 3 oz Cilantro
- 2 oz Parmesan
- 1 clove minced Garlic
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 3 oz olive oil
- Salt & Pepper to taste
Ingredients
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Instructions
- Shell the fava beans, blanch them in boiling water for 5 minutes. Shock them in cold water then peel the outer shell off. The beans should come out to be about 1 cup (not much compared to the 2 lbs you just bought). Combine the beans, Parmesan, garlic, cilantro, lemon zest & juice, and blend in a food processor. While blending, slowly drizzle in the olive oil. After, add salt and pepper to taste.
- Substitutions You can sub cilantro for parsley or basil. Playing with these flavors will give you a tasty results. If using basil, it may taste more like a pesto without nuts or hummus.
- Tips These beans are quite labor intensive so get ready to work your hands for a good 30 minutes. I would recommend not using a really flavorful olive oil. The second time I made it, the oil gave it too much of an overpowering fruity flavor. Also, hold the salt until the end, real Parmesan tends to be salty by itself.
- Spread this lovely puree over a toasted sliced baguette, it's sure to please your taste buds! If you want to garnish, I recommend using something inside the puree: shaved Parmesan, cilantro leaf, a cooked fava bean, or lemon zest to add color. Enjoy!