This unusual pesto is enhanced with the earthy flavor of toasted walnuts and toasted walnut oil. Orange and lemon zest, plus a bit of spicy heat, lifts the subtle flavor of fava bean greens to new heights.
Note: Don’t over toast the walnuts, or they will add a bitter note.
½ cup freshly grated Manchego cheese
2 ounces (½ cup) lightly toasted walnuts (toasted 10 minutes at 350°F)
4 ounces (1 medium bunch) fresh fava bean greens, coarsely chopped.
1 ounce (3-4) green onions, trimmed and cut into 1-inch lengths
2 ounces (4 large) garlic cloves, peeled and trimmed
1 serrano or jalapeno chile, stemmed, seeded, and ribbed (use disposable gloves)
finely grated zest of 1 orange
finely grated zest of 1 lemon
½-1 cup toasted walnut oil
½ teaspoon fine sea salt, or to taste
- In a processor fitted with the steel knife, pulse cheese and walnuts to a coarse chop.
- Add fava bean leaves, green onions, garlic, chile, orange zest, and lemon zest and pulse to desired consistency (chunky, smooth, or in-between).
- Add ½ cup of walnut oil, season to taste with salt, and pulse briefly to distribute. Add up to ½ up additional oil to achieve the desired consistency.
- Spoon the pesto into a container and cover with a tight fitting lid. Fridge until needed. Pesto keeps, covered and chilled, for up to two weeks.
Makes about 2 cups.
Cookin’ with Gas (inspiration from around the web)
- busycooks: Top 5 ways to Use Pesto
- COOKIE+kate: Pesto-Palooza! Ten Ways to Eat Pesto
- Delicious Days: Pesto – Been There, Done That? Wait!
- StartCooking: Ten Great Ways to Use Pesto
- The Pioneer Woman Cooks: Uses for Pesto
- The Purple Foodie: Why is Your Pesto Bitter?
Copyright 2013-2020 Susan S. Bradley. All rights reserved.