• First prepare your fresh fava beans. Start by removing them from their inedible greenpods. Next, boil the beans for 30 seconds before transferring them to a bowl with cold ice water. This will soften the waxy outer coating, making it easier to peel off. I found the best way to ‘peel’ them is to cut a small slit in the top and then just squeeze the bean out through the slit.
• Peel the garlic and wash the mint leaves
• Place the peeled fava beans into a blender or food processor. Add the garlic, a pinch of coarse salt and pine nuts and some of the olive oil. Use short pulses to ‘mash’the beans.
• Add the cheese and some mint leaves and more olive oil and continue to use short pulses until you have a rough purée. If you prefer your pesto smoother, you can add a little warm water or more olive oil and pulse some more.

Serving pesto with pasta

• You can serve your fava bean pesto immediately mixed with some cooked al dente pasta and a little pasta water. Add some fresh mint leaves and a few saved beans before sering.

Serving on bruschetta or toast

• Keep the pesto in a sealed glass jar in the fridge for an hour or so to allow the flavors to meld and the pesto to become a little colder and fresher. Then serve on bruschetta or toasted bread.