I made a batch of Thai basil pesto, and froze it in an ice cube container. That one was a no brainer. But there was so much sage! I decided to try three different methods I'd read about: drying by hanging in a paper bag for a few weeks, drying by microwaving on papers towels (which worked well), and another pesto.
Sage and Walnut Pesto
1 1/2 cups sage leaves, packed
1/2 cup walnut pieces
1/2 cup grated parmesan
pinch of salt and pepper
2 cloves garlic
Juice of 1/2 a lemon
Olive oil to taste
Combine everything except olive oil in a food processor and whiz until smooth. Drizzle olive oil in slowly until consistency is that of a pesto.
This packs quite the punch! I think it will go best with meats....things that need to be cooked. I don't think I'd want to stir it into a pasta! But I bet I can find some way to use it with the Thanksgiving turkey. I froze it in an ice cube tray.
Next up: some fresh fava beans I found at the farmer's market. I was so excited to see them, alongside some fresh borlotti beans that also found their way into my bag. I've been looking for them all summer.
These were delicious raw. I had to stop myself from eating them all while I was shelling them. I decided it was high time I tackled one of the "Pea and Broad Bean" recipes from Jamie At Home.
293. Incredible Smashed Peas and Fava Beans (Jamie At Home, page 156)
I had to defrost some frozen peas for this recipe, because they don't seem to be in season anymore around here. I'm not sure if it's possible to get them at the same time as fava beans. I wish like hell I could grow both of those things, but for some reason they just don't do well in my garden.
The recipe calls for fresh mint to be smashed up with the peas first, and then the fava beans added gradually, along with olive oil, until a smooth paste is formed. For best flavour, this should be done in a pestle & mortar. The juice of a lemon and grated cheese comes next. I didn't have any pecorino so I used parmesan. I seasoned with salt and pepper and covered this over until I decided what I was going to do with it. The recipe is actually supposed to go on top of toast, but Jamie does hint that it would also go well with tagliatelle or white fish.
I didn't have any tagliatelle but I did have some fettucine, so I decided to treat it as a kind of pesto and try it that way. I made a topping of the remaining mint leaves, some basil leaves, and a few of the small fava beans, dressed in the left over lemon juice & more olive oil.
This was tasty, but honestly, just eating the raw beans is amazing. I wish I'd bought more of them. However I have enough left overs of this "smash" to maybe try it on top of toast tomorrow. :)
This post has been linked to the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty!
One year ago, I was making Spinach and Filo Pie.
Two years ago, I was making Nigella's Pappardelle with Butternut Squash and Blue Cheese.
Three years ago, I was making Tomato Cilantro Salsa with Grilled Tuna.