Pistachio and Fava Bean Pesto Puree

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May 7, 2017
Pistachio pesto

This recipe is from James Peterson’s  Sauces.

Pistachio and Fava Bean Pesto Puree

SERVES

4

PREP TIME

05 min

COOK TIME

10 min

Ingredients

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

Directions

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.

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