A quick and easy pesto to serve over pasta or on bread.
Yields approximately 2 1/2 cups.
2 cups fava bean greens, washed and spun dry.
2 tablespoons green garlic minced,
1/2 cup toasted pine nuts
3/4 cup grated Parmesan cheese
Kosher salt to taste
Juice of 1 Meyer lemon
Extra virgin olive oil (enough for desired consistency)
Cut the tips (3-4 inches) off the fava bean plants, and strip the leaves off the center stem. Wash and spin the greens. Mix all ingredients well in a blender, slowly adding olive oil to achieve desired consistency.
Serve over hot pasta, or use as a spread on bread. (use some extra fava green leaves as garnish)