This pesto was served on the Catalonia Burrata-Cremini Flatbread as served at the Culinary Institute of America's "World of Flavors" event where Colavita was proud to partner with the Mushroom Council.
Origin: Steve Solomon, FSInsights and Micael Foley, Michael Foley Foods
1 cup fava beans, cleaned 1 teaspoon lemon juice 2 tablespoons pine nut, toasted 1 tablespoon mint 6 basil leaves 1 teaspoon minced garlic 1 cup COLAVITA Extra Virgin Olive Oil, or as needed 1/2 cup grated Parmesan cheese Salt and freshly ground pepper, to taste
Place the fava beans, lemon juice, pine nuts, mint, basil and garlic in the work bowl of a blender or food processor; pulse to combine. Turn the machine on and slowly add the olive oil in a steady stream. The pesto should be smooth, but thick. Season with salt and pepper to taste; fold in the Parmesan cheese. Adjust seasonings; adding more oil as needed.