Spring Pesto with Fava Leaves and Green Garlic

31 Mar

This recipe completely changed my relationship with fava leaves. Sure, I added them to quiches and sautes, but the leaves never inspired me as a culinary ingredient. So after reading about fava leaf pesto in the New York Times, I decided to see if this sauce could be as creamy, spicy, and wonderful as traditional pesto. Try this recipe for yourself and you’ll see why I’m a convert.

2-3 cups of fava leaves, washed
1/3 cup of pine nuts (you can also use California sunflower seeds for a local food alternative)
1 green garlic stem (washed and chopped), or 2  garlic cloves (chopped)
1/2 cup Parmesan cheese, grated
1/2 cup of olive oil
salt and pepper to taste
Directions: Pulse all ingredients in a food processor until creamy. Toss with pasta or spread on baked polenta. This is just another reason to love spring.

2 Responses to “Spring Pesto with Fava Leaves and Green Garlic”

  1. The 415 Kitchen April 9, 2011 at 12:53 pm #

    This is really delicious- almost buttery with the olive oil. But after following the recipe, I think the leaves need to be blanched to take out the bitter aftertaste. There was not a bitter aftertaste when I ate the raw leaves but the blended leaves did. I also added some lemon and that smoothed things out a bit.


  1. Fava Greens recipes, fava recipes, pesto recipes, fava pesto | rosiedreams.com - July 15, 2011

    […] GREEN PESTO This recipe comes to you from Fairview Harvest Garden Shares, stumbled upon while searching for something to do with our happy little forest of Fava greens. […]

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