PESTO OF FAVA (BROAD) BEAN GREENS

I love Lidia Bastianich. She has an amazing story, cooks incredible food, doesn't get too fusion-y with her food, and her recipes are bonafide. And, I love watching her show on television if she's on when I'm around a TV. I much prefer reading to TV - which I haven't owned in decades - so I don't watch shows too often but I do love watching her, Jacques Pepin, Hubert Keller, and a couple of others. So Lidia had - as she often does - her mum on the show once. And she was cooking while her mum entertained with stories of Lidia's cooking escapades. Apparently, Lidia started cooking when she was 4 - 5 yrs. old, for her dolls! She'd make different dishes everyday for her dolls - SO ADORABLE!!! How can that visual not make anyone smile? It's so cute!

Anyway so I never plan meals... I buy things then make meals around whatever I've found at the market. I'd already bought plenty of greens so I didn't need yet another bunch of anything to stir-fry or make into soup or smoothies... but the fava greens were too pretty to pass up. Especially because they're very much a spring thing, available for a short time since the young leafy tops and flowers of the plant are the best tasting. So if you can find some in the farmer's market, do get them.

So I had the last bit of walnuts in the fridge, the fava greens that were not meant to be anything specific, a few Meyer lemons from a gracious coworker's tree, a couple of leftover garlic cloves I'd roasted for a soup, and some fresh spearmint. I decided to throw it all together in a blender and call it done. And I'm so glad I did! From here on, this clean and bright-on-the-palate pesto is my favourite way of enjoying the earthy buttery flavour of fava greens! Unlike basil pestos, this one doesn't dull in colour so no need for covering with a layer of oil. If you don't have fava greens, use spinach or a combination of spinach and arugula (rocket leaves). And use a regular lemon or any variety of lemons.

To quickly roast garlic, put a few cloves skin-on in a pan and roast on medium-high heat turning occasionally until the garlic is soft and blackened in spots. This won't take more than 5-7 minutes.

Pesto of Fava (Broad) Bean Greens

makes: 1 cup

- 4 cups washed fava greens (leaves, flowers, and tender stems only)

- 1/2 cup mint leaves, washed

- 2-3 cloves roasted garlic

- 1 Meyer lemon, juiced

- 2 tbsp. extra virgin olive oil

- 1 tsp. salt

- 1 tsp. freshly ground black pepper

1. Put everything in a blender and blend into a smooth pesto.
2. Taste and adjust salt and pepper to taste.
3. Store in the fridge for up to a week.

SKINNY DIPPING: FRESH FAVA BEAN DIP

It's no secret that I love dips... eating them and making them. I have a few standard, no-fail, go-to dips for parties or just having around at home for snacking. As most things I like to cook, the dips I make are seasonal. This is one of my favourite springtime dips! Beautiful colour, fresh tasting, herb-y...

... and fat-free if you don't add olive oil. I often don't add oil because I find the fava beans creamy enough, and I always have olives around, which go well with the dip and bread/vegetables. Or I have a chunk of feta with it all. If I am not serving olives or feta with the dip, I do add the olive oil because the flavour of olives and fresh fava beans is heavenly! 

Fresh Fava Bean Dip

Servings: makes 1-1/2 cups

- 1-1/2 lbs. (~1 kg) fava beans/broad beans, shelled (about 1-1/2 cups shelled beans)
- 3/4 - 1 tsp. salt, I used Himalayan pink salt
- 2 medium cloves garlic
- 1/2 tsp. crushed red pepper
- 1/4 tsp sugar, or less, or none
- 2 tsp. minced fresh mint leaves, or 1 tsp. dried

- 1 tsp. fresh dill, or 1/2 tsp. dried
- juice of 1 small lemon or lime

- 1 tbsp. water or more, as needed to blend or process into the desired consistency

- 2 tbsp. extra virgin olive oil (optional - I don't usually add it)

Serve with:
Bread of any type, baked pita chips, roasted potatoes, skinny fries, raw carrots, zucchini, cucumbers, or as a side with baked/grilled fish

1. Boil enough water to submerge the fava beans up to 1 in. 

2. Add the fava beans and cook for about 5 minutes.

3. Drain and rinse under cold water until cool. Or, drain and let the fava beans cool on their own for about 15 minutes.

4. Using your finger-tips, remove and discard the pale green outer skins and put the bright green fava beans in a bowl.

5. In a food processor or blender, add all the ingredients including the beans.

6. Process/blend to the desired consistency. I like it smooth, not coarse.

7. Refrigerate and remove from the fridge 30 minutes before serving to allow the dip to come to room temperature.

8. Really good the next day, when the flavours have melded!

Notes:

1. Since fava beans, mint, and dill are springtime produce, the flavours are exceptionally complementary. But you can use other herbs like cilantro/coriander or parsley. Or a combination of herbs of your choice. I definitely don't recommend rosemary or any other fall/winter herbs.

2. As always, adjust salt and red pepper to taste, or use freshly crushed black/white pepper.