Creamy fava bean pesto (marò) recipe from Liguria

Method6 steps

1. 1

   Step 1: Pod the fresh fava beans. The source suggests starting with about 1 kg (2.2 lb) in pods to obtain 7 oz (200 g) peeled beans. Boil the shelled beans for 30 seconds, then transfer to cold water. Slit each outer skin and squeeze out the bean. Keep a few peeled beans aside for garnishing the pasta route.

   Briefly blanch shelled fava beans · 1 minUses Fresh fava beans to yield 7 oz (200 g) peeled beans · Boiling water, then cold water for the bean skins

2. 2

   Step 2: Peel the two garlic cloves and wash the 5–7 fresh mint leaves. Keep a few mint leaves aside for garnishing and use the rest in the pesto.

   Uses 2 garlic cloves · 5–7 fresh mint leaves · Water for washing the mint

3. 3

   Step 3: Put the peeled beans, except the few reserved for garnish, in a blender or food processor. Add both peeled garlic cloves, a pinch of coarse salt, the tablespoon of pine nuts (1 tbsp) or almonds, and some of the measured 80 ml olive oil. Pulse briefly to mash the beans.

   Uses Peeled beans from step 1, except the few saved for garnish · Both peeled garlic cloves from step 2 · 1 pinch coarse salt · 1 tbsp pine nuts, or almonds · Some of the measured 80 ml olive oil

4. 4

   Step 4: Add both grated cheeses, the mint leaves intended for the pesto and the rest of the measured olive oil. Pulse to a rough purée. If a smoother or looser pesto is needed, add a little warm water or extra olive oil and pulse again. Adjust seasoning with black pepper and a little extra pesto salt if necessary. Traditional Pecorino (1.2 oz) and Parmigiano use animal rennet; choose labelled vegetarian cheese for a vegetarian version.

   Uses Mashed bean, garlic and nut mixture from step 3 · 1.2 oz grated Pecorino · 1.2 oz grated Parmigiano · Washed mint leaves except those kept for garnish · The rest of the measured 80 ml olive oil · A little warm water only if needed for texture · Extra virgin olive oil, only if needed to loosen the pesto · Freshly ground black pepper, to taste

   
5. 5

   Step 5: For the pasta route, bring a pot of salted water to a boil and cook the 12 oz trofie according to the packet until al dente. Before draining, save some hot cooking water. Toss the drained pasta with the pesto from step 4 and a little of the saved cooking water to loosen it. Garnish with the peeled beans and mint saved in steps 1 and 2, and serve immediately. Skip step 6.

   Uses Finished pesto from step 4 · 12 oz trofie, only for this pasta route · Water for boiling the pasta · Salt for the pasta cooking water, if serving with pasta · Few peeled beans saved in step 1 · Few washed mint leaves saved in step 2

   
6. 6

   Step 6: For the bread route instead of the pasta route, put the finished pesto from step 4 in a sealed jar and chill for about 1 hour so its flavours meld. Serve it on bruschetta or toasted bread. The pasta ingredients in step 5 are not needed for this route.

   Optional bread route: chill pesto · 60 minUses Finished pesto from step 4, if choosing the bread route instead of step 5 · Bruschetta or toasted bread, if serving the pesto on bread instead of pasta