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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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method

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

Equipment

  • Blender

Method
 

  1. Blend all ingredients together.
  2. Taste and adjust seasonings.
  3. 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
  1. Cook couscous according to the package. Reserve some of the cooking liquid to thin pesto if needed.
  2. Drain couscous and toss with pesto. If pesto is too thick, thin with olive oil or cooking liquid until you reach desired consistency.
  3. Heat 1 tbsp of olive oil or broth in a large pan over medium heat.
  4. Cook garlic and shallots with a pinch of salt and pepper until fragrant (about 2 minutes).
  5. Add carrots and cook 2 minutes.
  6. Add asparagus and peas and cook another 2 minutes. The vegetables should be tender but still maintain a bit of crunch.
  7. Add vegetable mixture to the couscous and pesto and stir. Divide into six servings.
  8. Drizzle with olive oil or top with nuts if desired before serving.