Of Ligurian origin, this particular pesto version comes from the Western part of the Ligurian coast stretching from Genoa to the French border. It is served as a 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 regular pesto. Add salt to the pesto di fave to taste.
Regional recipe from Liguria
From Wikipedia, the free encyclopedia.
Marò or Pesto di fave (Pestùn de fave in Ligurian) is an ancient preparation of western Liguria based on broad beans.
The sauce, used to accompany meat and fish, has ancient maritime origins, and Saracens probably spread it. The name seems to derive from the Arab word mar-a, which means seasoning, even though a more spontaneous etymology would refer to the frequent use of this sauce in the maritime tradition spread in its places of origin.
In the Middle Ages, it was also known as “pestun de fave.”
Fresh broad beans Garlic Extra virgin olive oil Mint leaves Coarse salt Pepper Vinegar
There is a more decadent version that also uses grated pecorino cheese and marjoram.
After removing the skin from the beans, they are crushed in a mortar with mint leaves, garlic, and a pinch of salt until the result is a homogeneous mixture, to which is then added pepper and a tablespoon of vinegar. At the end is added oil until getting a semi-liquid cream, which can be used immediately or kept in traditional arbanelle.