Fava Bean Greens Pesto
Fava beans aren't the only edible part of the plant! Use this recipe to enjoy the flavorful, nutty, nutritious, and earthy fava bean plant leaves too!
Servings: 1 pint
- 2 cups Fava bean leaves
- 1/2 cup Grated parmesan cheese (Vegan variation: substitute with 1 tbsp nutritional yeast and/or a handful of raw cashews)
- 1/2 cup Walnuts (Nut allergies? Substitute with 1/4 cup hemp seeds or sunflower seeds)
- 1/3 - 1/2 cup Olive oil*
- 1/3 - 1/2 cup Lemon juice*
- 2 - 3 cloves Garlic
- 1/2 tsp Salt
Wash fava bean greens (and basil, if used) and remove leaves from tough stems.
In a blender or food processor, combine the listed ingredients listed.
*Start with 1/3 cup each of lemon juice and olive oil, and add more as needed to reach your desired consistency.
Blend until smooth.
Enjoy! Store in the refrigerator, and use within one week.
Add to freezer-safe wide-mouth jars if you intend to preserve it.