If you don’t have a mortar and pestle, you can make this in a food processor.
Pistachio and Fava Bean Pesto Puree
PREP TIME05 min
COOK TIME10 min
1 1/2 cups shelled pistachios (or other nuts such as pine nuts)
1 pound fresh shelled and peeled fava beans
1 clove garlic
1 tablespoon finely chopped onion
1/2 cup cooked or canned Great Northern beans (or white beans)
1/4 cup chopped parsley
1/2 cup extra-virgin olive oil
Salt to taste
Blanch 1 1/2 cups shelled pistachios (or other nuts) in boiling water for 30 seconds.
Drain in a strainer and immediately rinse with cold water.
Place in a clean cloth towel and rub together vigorously to detach the thin brown membrane.
Peel away any membrane that sticks.
Toast the pistachios in a 325-degree oven until fragrant, about 10 minutes. Set aside.
Blanch 1 pound fresh shelled and peeled fava beans for 1 minute.
Drain in a strainer and immediately rinse with cold water. Set aside.
Grind 1 clove garlic and finely chopped onion to a paste in a mortar and pestle.
Add pistachios and grind until you obtain a rough paste.
Add fava beans and grind to a paste. Add 1/2 cup Great Northern beans (or white beans) and grind to a paste.
Work in parsley and extra-virgin olive oil or more as needed to taste.
Season to taste with salt. Keep refrigerated for up to 1 week.