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Yields18 Servings
 3 lbs Fresh Fava Beans
 2 cloves Garlic, crushed
 ½ tsp Fine Sea Salt
 1 tbsp Fresh Lemon Juice, fresh squeezed
 ½ cup VSOP FS17 (Favalosa) Extra Virgin Olive Oil
  cup Goat Cheese
 ¼ cup Pecorino Romano Cheese, high quality
1

Have a medium bowl of ice water prepared.

2

Bring a medium pot of lightly salted water to boil. Shell the fava beans and add to the salted water. Blanch the fava beans for 2 minutes and then add to the bowl of ice water. Allow to cool.

3

Slip the peel off each bean and place in to a food processor with all the other ingredients. Pulse until pureed and creamy. Adjust seasoning to taste and reserve. This pesto sauce can also be used over pasta, on bruschetta, or as a dip for veggies.

Ingredients

 3 lbs Fresh Fava Beans
 2 cloves Garlic, crushed
 ½ tsp Fine Sea Salt
 1 tbsp Fresh Lemon Juice, fresh squeezed
 ½ cup VSOP FS17 (Favalosa) Extra Virgin Olive Oil
  cup Goat Cheese
 ¼ cup Pecorino Romano Cheese, high quality

Directions

1

Have a medium bowl of ice water prepared.

2

Bring a medium pot of lightly salted water to boil. Shell the fava beans and add to the salted water. Blanch the fava beans for 2 minutes and then add to the bowl of ice water. Allow to cool.

3

Slip the peel off each bean and place in to a food processor with all the other ingredients. Pulse until pureed and creamy. Adjust seasoning to taste and reserve. This pesto sauce can also be used over pasta, on bruschetta, or as a dip for veggies.

Fresh Fava Bean & Goat Cheese Pesto

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