Came up with this recipe when I spent a summer working on a terraced farm on the amalfi coast of Italy. It's absolutely delicious on toasts, sandwiches, grilled chicken, swirled into pasta, or off of a spoon. It jars beautifully too. —Hallie Meyer
1 1/2 cups
blanched favas, shelled
grated pecorino romano
chopped fresh mint
extra virgin olive oil
In This Recipe
Blanch favas in boiling water, about 3 minutes. Remove from heat and ladle favas into a bowl of ice to stop cooking.
Shell favas and place in a food processor with pecorino, salt, pepper, and lemon zest. Process to combine, then begin streaming in olive oil until desired consistency is reached.