Pesto with Fava Beans (Italian Pesto di Fave)

Of Ligurian origin, this particular version of pesto comes from the Western part of the Ligurian coast stretching from Genoa to the French border. It is traditionally served as a dressing for boiled meats.

1 handful fresh fava beans
2-3 leaves fresh mint
3-4 cloves garlic
1 cup extra-virgin olive oil
kosher or sea salt

Pod a handful of fresh fava beans removing the cuticle. Put them in a mortar with 2-3 leaves of fresh mint and 3-4 cloves of garlic.

Pound well while adding extra-virgin olive oil with normal pesto. Add salt to the pesto di fave to taste.

Makes 4 servings.