Pistachio and Fava Bean Pesto Puree

Pistachio pesto

Updated Sep 26, 2017 @ 12:31 pm

This recipe is from James Peterson’s  Sauces.


Also published on Medium.

Pistachio and Fava Bean Pesto Puree

  • Serves: 4
  • Prep Time:
  • Cook Time:
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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

  1. Blanch 1 1/2 cups shelled pistachios (or other nuts) in boiling water for 30 seconds.
  2. Drain in a strainer and immediately rinse with cold water.
  3. Place in a clean cloth towel and rub together vigorously to detach the thin brown membrane.
  4. Peel away any membrane that sticks.
  5. Toast the pistachios in a 325-degree oven until fragrant, about 10 minutes. Set aside.
  6. Blanch 1 pound fresh shelled and peeled fava beans for 1 minute.
  7. Drain in a strainer and immediately rinse with cold water. Set aside.
  8. Grind 1 clove garlic and finely chopped onion to a paste in a mortar and pestle.
  9. Add pistachios and grind until you obtain a rough paste.
  10. Add fava beans and grind to a paste. Add 1/2 cup Great Northern beans (or white beans) and grind to a paste.
  11. Work in parsley and extra-virgin olive oil or more as needed to taste.
  12. Season to taste with salt. Keep refrigerated for up to 1 week.
Note:

If you don’t have a mortar and pestle, you can make this in a food processor.


Also published on Medium.