Fava Bean Pesto with Mint and Anchovy

• Salt
• 2 pounds fresh fava beans, in pods
• 2 garlic cloves, minced
• 1 cup packed fresh mint leaves
• 1 cup packed fresh basil leaves
• 3-4 anchovy fillets, rinsed with cold water
• 2/3 cup extra-virgin olive oil
• 1/4 cup pecorino or Parmesan cheese

1. Fill a medium saucepan with water, add a little salt, and bring to a boil over medium-high heat.
2. While the water is heating, shell the fava beans.
3. Blanch the beans for a minute or two in the boiling water, drain, then shock them in ice water.
4. Peel the skins and set the beans aside.
5. Crush the garlic, mint, and basil with 1/4 teaspoon salt, using a mortar and pestle, then work in the anchovy fillets.
6. Add about 2 tablespoons olive oil, then the fava beans, adding a third at a time.
7. Add 2 more tablespoons olive oil, then the cheese, and finish with the oil.
8. Season to taste.
9. Alternatively, you can blend all the ingredients in a food processor, adding the oil last in a slow, steady stream while the motor is running.

salt, fava beans, garlic, mint, basil, anchovy, extravirgin olive oil, pecorino

Taken from www.epicurious.com/recipes/food/views/fava-bean-pesto-with-mint-and-anchovy-383493 (may not work)