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 served as dressing for boiled meats.
a handful of fresh fava beans
2-3 leaves fresh mint
3-4 cloves garlic
1 cup extra-virgin olive oil
How to make the Fava Bean Sauce:
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.
Regional recipe from Liguria