book - Lemony Fava Bean Pesto

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Judith posted the crostini recipe earlier this week.

 

 

* Exported from MasterCook *

 

Lemony Fava Bean Pesto with Crostini

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 12 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups shelled fava beans

or 3-pounds in pods

3 tablespoons vegetable stock or water

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice

2 shallots -- minced

1 tablespoon minced fresh rosemary

1 teaspoon crushed fennel seed

1/4 teaspoon salt

several grinds black pepper

12 baguette slices -- (see Crostini recipe)

1/4 cup finely minced parsley

1/2 teaspoon granulated sugar (organic) -- or as needed

 

Shell the beans, discarding the pods and add them to a pot of boiling water.

Return the water to a boil and blanch the beans for 30 seconds to 2 minutes,

depending on their size, until their skins have visibly loosened. Transfer to a

colander and rinse well with cold water to stop the cooking.

 

When the beans are cool enough to handle. Pop them out of their skins. Discard

the skins and place the beans in a blender or food processor. Add the stock,

olive oil, lemon juice, shallots, rosemary, fennel seed, salt and pepper. Puree.

 

Spread a scan tablespoon of the mixture on each crostini slice, arrange on a

platter, sprinkle with minced parsley. Serve.

 

TIP - older beans can taste a bit bitter. Add sugar only if needed to balance

the flavors.

 

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Oct-30 "

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Per Serving (excluding unknown items): 188 Calories; 5g Fat (21.5% calories from

fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 201mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates.

 

NOTES : This pesto is one way to enjoy the distinctive nutty taste of fava

beans. Shelling, blanching and peeling them takes a bit of patience, but the

rest is a snap.

 

Nutr. Assoc. : 3264 0 1582 0 0 0 0 3269 0 0 0 1036 1440

 

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