So, there are no food holidays for fava beans, which I find a little silly. If you really want to celebrate crown roast of pork, there is a day for that. Really, really dig escargot? THere is a food holiday just for you (it’s coming up, by the way, so plan accordingly).
BUT. Fava beans are getting no love.
Within the borders of my humble home, today is National Fava Bean Day. Outside, not so much. Which is to say, I am totally making up a food holiday because this is a great food that needs a little recognition. Favas taste amazing, pair easily with tons of foods, and are nutritional powerhouses. You could say “Like a fava” instead of “Like a boss” (we still say that, right?) and it would still make perfect sense.
My absolute favorite way to eat favas is to give them the pesto treatment and spread them heavily on toasted slices crusty bread.
Avocado toast, your days are numbered.
Fava Bean Puree
2 c. fresh fava beans, shelled.
2 garlic cloves
Juice of one lemon
Salt and pepper to taste
2 Tbsp minced flat leaf parsley
1/2 cup olive oil
Bring a medium pot of water to a boil. In batches, blanch the beans until you hear the skins begin to pop. Quickly remove the beans from the water and place them in a bowl of ice water to “shock” them. This prevents them from overcooking and turning grey and mushy. Repeat this step until all of the beans are blanched.
Drain the chilled beans and remove the skins. Place the beans in the bowl of a food processor with the the garlic, lemon juice, salt and pepper, and parsley. With the machine running, drizzle in the olive oil and process until a smooth paste is formed.
Store for up to five days in the fridge. Eat it on everything.