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Fava Leaf Pesto

Fresh Fava Greens Pesto with Garlic and Hazelnuts

A sweet, earthy, flavorful, oil-free pesto featuring fava greens, basil, garlic, and hazelnuts. Perfect for topping couscous, pasta, grains, or as an appetizer for toasted baguette, crackers, and vegetables.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer, Main Course
Cuisine American, Mediterranean
Servings 6

Equipment

  • Blender

Ingredients
  

  • 8 cups fresh fava leaves
  • 1 cup basil leaves
  • 6 cloves garlic
  • 2 lemons juiced
  • 1/3 cup nutritional yeast
  • 1/4 cup hazelnuts
  • 1/3 cup water
  • salt and pepper to taste

Vegetables and Couscous

  • 1 3/4 cups pearled or Israeli couscous
  • 3 cups carrots chopped
  • 1 1/2 cups fresh or thawed petite spring peas
  • 1 minced
  • 3 cloves garlic minced
  • 1 bunch asparagus trimmed and chopped

Instructions
 

  • Blend all ingredients together.
  • Taste and adjust seasonings.
  • Pesto will be thick and can be thinned with cooking liquid from pasta. If serving as an appetizer thin with additional water until you reach desired consistency.

Couscous and Vegetables

  • Cook couscous according to the package. Reserve some of the cooking liquid to thin pesto if needed.
  • Drain couscous and toss with pesto. If pesto is too thick, thin with olive oil or cooking liquid until you reach desired consistency.
  • Heat 1 tbsp of olive oil or broth in a large pan over medium heat.
  • Cook garlic and shallots with a pinch of salt and pepper until fragrant (about 2 minutes).
  • Add carrots and cook 2 minutes.
  • Add asparagus and peas and cook another 2 minutes. The vegetables should be tender but still maintain a bit of crunch.
  • Add vegetable mixture to the couscous and pesto and stir. Divide into six servings.
  • Drizzle with olive oil or top with nuts if desired before serving.
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