21 Oct 2009

Fresh fava beans spread & tomato pesto

Broad bean spread & tomato pesto I want to thank for the kindness that you given me in these moments that have been quite difficult for me. I always was very connected with my grandparents. Most of my vacations were spent in the big house or on the beach .If I forgot something, had assured that next year there would be there. In fact I find things from my 15 to 17 years and childhood pictures of me. It was with my grandmother that I learned and baked my first cake and I knead my first bread dough, that despite having washed my hands as my grandma asked me, I did not understand why her dough was quite white and mine was darker than her. So, the fact is I know that I never come back to my grandparents’ house. Despite, knowing that never is a word that I dislike, I know that is it and is very hard to me garden . One day before returning to home, stroll through the garden, a mix of flowers, roses, red and white camellias, doubles geraniums and joys of home coexist placidly among plums trees, peaches, lemons, figs and persimmons, garnished with chives, parsley, a huge rosemary plant and a large laurel tree. Also at this season there are fava beans and ground was thick, I picked the last ones were on the ground, having done several dishes with beans (With rice which I love) Dibujo I made this pate to spread, and trust me, is very tasty. My mom even laughed when she saw me picking the beans and told me I should "feel like Martha Stewart, collecting and cooking my own vegetables. The truth is a priceless feeling. I hope you enjoy and once more thanks for everything Broad bean spread & tomato pesto


  • 1 cup fresh favas, shelled and boiled
  • 1 sprig of fresh rosemary or 4 sage leaves
  • Salt
  • 3 tablespoon Olive oil
  • 1 tablespoon low fat milk

For the tomato pesto

  • 1/4 Cup. Walnuts
  • 1/2 Cup Packed in Oil. Sun-dried Tomato
  • 1/4 Cup grated. Parmesan Cheese
  • 1 Garlic clove
  • 2 Tbsp. Olive Oil
  • Salt and Pepper to Season.

Allow to dool the fava beans and take off the hard peel. With a fork mashed, the peeled fava, add salt and olive oil and herbs. Stir in milk And mix well For the tomato pesto Drain in the Oil from tomatoes. Pre-heat the Oven to 375°F. Toast the nuts for 7-8 minutes, cool. In a Food Processor, combine everything. Add Oil and Process till smooth. Serve this as a spread for baguette, pita bread or toasts

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Sophie said...

MMMMMMMMMM,...the fava bean spred looks delicious & what I hear from the tomato spread, that must be tasty too!! I also have made & red pesto before,.

I love to eat from fruit treas & herbs & vegetables fresh from my father's garden,..there is nothing better then that!!

Anonymous said...

very nice recipe; very nice sights in the garden.

big hug from new york,

Chef Fresco said...

What a beautiful post & very amazing pictures!

cacahuete said...

Adoro o seu blog. Ja a alguns meses que subscrevi, mas nunca tive a coragem de vir aqui comentar.

As suas receitas e fotos sao fantasticas.

Alias este e um dos meu blog's preferidos.


♥peachkins♥ said...

This look really good!

Bellini Valli said...

You have wonderful memories of you parents Sylvia. Thank you for sharing your memories as well as this delicious treat.

bethany (Dirty Kitchen Secrets) said...

SUch Beautiful photography! Stunning!

Cynthia said...

Sending you lots of love and hugs and you continue to think of your grandmother.

lisaiscooking said...

Your fava bean spread looks wonderful! Lucky you to pick your own fresh beans (like Martha). I've grown favas once, and I wish I had more space in my garden to grow more of them.

Helene said...

Oh my, so delicious. The pictures are stunning. Have a great week-end!

Manggy said...

Beautiful pictures, Sylvia, and I hope you're feeling much better these days :)