To make grilled fava beans, first season the raw beans generously with salt and toss with olive oil. Place the pods on the BBQ and cook until blackened and soft. AS the pods pop and blister on the outside, they steam within. When they have sufficiently charred on both sides, remove the pods from the grill and let cool, then pry them open to reveal the beans, which may be slipped from their thin skils or eaten whole, skin and all. The salty, meaty beans are super tasty and easy to prepare.
Fava humus is also amazing, just substitute fava beans for your garbanzo beans in your favorite recipe…super YUM…The fava beans will keep in the fridge for a while, last year members froze their beans for later days.
2 cups of loosely packed basil leaves
salt to taste
1/2 to 2 cloves of garlic, crushed (or you can also use 3-4 garlic scapes here)
2 tbsp pine nuts, sunflower seeds, hemp, walnuts, (your choice) lightly toasted in skillet
1/2 cup olive oil
1/2 cup grated parmesan or nutritional yeast
Combine basil, salt, garlic and nuts, and 1/2 of the oil in the food processor and whirl. Scrape down the sides of the container occasionally. Add oil gradually, and add extra if you prefer a thinner mixture. Stir in parmesan/nutritional yeast by hand just before serving.
Great way to store pesto is to put in ice cube tray and freeze and once frozen put the cubes in a ziploc bag. That way you can add them into dips, soups, pasta anytime!