Spinach Pesto With Fava Beans and Potatoes

  1. Preheat the oven to 450-degrees F. Combine 4 minced garlic cloves, 3 tablespoons vegetable broth, 2 tablespoons olive oil and salt and black pepper, to taste, in a small personal blender.
  2. Blend until smooth.
  3. Mix the potatoes, fennel slices and garlic-mixture in a medium bowl.
  4. Transfer the potatoes to a baking sheet.
  5. Bake until tender and golden, about 30 minutes.
  6. Bring a medium pot of salted water to boil over medium heat.
  7. Add the shelled fava beans and cook for 3 minutes.
  8. Immediately transfer the cooked beans to a large bowl of ice water to cool.
  9. Using a slotted spoon, transfer the beans to a separate bowl.
  10. Add the spinach to the boiling water and cook for 1 minute.Transfer to the bowl of ice water to cool.
  11. Drain the spinach and squeeze out excess moisture.
  12. Transfer the spinach to a food processor and set aside.
  13. Peel the blanched fava beans.
  14. Each bean is encased in a tough outer-skin that needs to be removed.
  15. Add the basil, 2 minced garlic cloves, 1 tablespoon olive oil, 2 tablespoons vegetable broth and salt and black pepper to the food processor with the spinach.
  16. Process until smooth as possible and set the pesto aside.
  17. Heat 1 teaspoon of oil in a medium skillet over medium heat.
  18. Add the peeled fava beans and saute until golden, about 3 minutes.
  19. Add the roasted potatoes and pesto.
  20. Mix well to combine and cook to reheat the potatoes and pesto, about 3 minutes.
  21. Taste and adjust seasoning.
  22. Serve the potatoes and beans with lemon wedges.

garlic, vegetable broth, olive oil, salt, fresh ground black pepper, potatoes, fennel bulbs, fava beans, spinach, fresh basil leaf, neutral oil, lemon wedge

Taken from www.food.com/recipe/spinach-pesto-with-fava-beans-and-potatoes-516804 (may not work)

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