A creamy, vibrant Sicilian-style pesto that swaps basil for sweet spring fava beans and fresh mint — blended with pecorino, pine nuts, and garlic until silky smooth, then tossed with al dente pasta and a splash of starchy cooking water for a sauce that's far greener, fresher, and more unexpectedly delicious than any jarred pesto you've ever bought.
| Amount | Ingredient |
|---|---|
| 12 oz (340 g) | Dried pasta (short shapes — fusilli, gemelli, or orecchiette) |
| 14 oz (400 g) | Fresh fava beans in the pod (or 1½ cups / 200 g shelled) |
| 5½ oz (160 g) | Pecorino (mixed Sicilian, Sardinian, or Tuscan — or straight Pecorino Romano), cut into ½-inch cubes |
| 1 oz (30 g) | Pine nuts |
| 2 | Garlic cloves, germ removed |
| ¼ cup (10 g) | Fresh mint leaves, loosely packed, plus more for garnish |
| ¾ cup (160 g) | Extra-virgin olive oil |
| Fine sea salt | |
| Freshly ground black pepper |
There is a whole world of pesto beyond basil, and this fava bean version from Sicily is one of its most brilliant residents. Where traditional pesto leans on the peppery punch of basil and the sharp bite of garlic, this one takes a softer, sweeter, more pastoral approach. Fresh fava beans (or dried, if that's what you have) are blanched until tender, then blitzed with pecorino — the salty, sheep's-milk cheese that Sicilians reach for — toasted pine nuts, a whisper of garlic, and fresh mint that keeps the whole thing tasting like a spring garden in a bowl. The result is a pesto that's thick, creamy, and almost hummus-like in texture, ready to be loosened with pasta water into a sauce that clings to every ridge and crevice. It takes twenty-five minutes from start to finish and tastes like sunshine.
Use level tablespoons and standard US measuring cups. If using dried fava beans (the small, tan-skinned variety), you'll need to cook them separately for about 40 minutes until tender before proceeding — see instructions below. For fresh fava beans, look for pods that are bright green, firm, and not limp or yellowing. Pecorino Romano is the most widely available substitute if you can't find a mixed pecorino; it's saltier, so adjust the final seasoning accordingly.
If using fresh fava beans: Shell the beans by snapping off the stem end and pulling the string along the seam to open the pod. Pop the beans out — you should have about 1½ cups of shelled beans from 14 oz of pods.
Bring a medium saucepan of generously salted water to a boil. Add the shelled fava beans and blanch for 2 minutes. Drain immediately and rinse under cold running water or plunge into an ice bath to stop cooking. Once cool enough to handle, pinch the skin of each bean at one end; the bright green inner bean should slip right out. Discard the tough gray-green skins and set the tender inner beans aside.
Don't skip the double-shelling — the outer skin on fresh fava beans is tough and waxy, and it will give your pesto an unpleasant, fibrous texture if left on. The inner bean is what makes this pesto creamy.
If using dried fava beans (the small, tan, split variety): Rinse 1 cup (200 g) of dried beans, place in a medium saucepan, and cover with 3 inches of cold water. Bring to a boil, reduce to a simmer, and cook for 35 to 40 minutes until tender but not falling apart. Drain, let cool slightly, and proceed. You do not need to peel dried fava beans — the skins are already thin and tender.
Cut the pecorino into rough ½-inch cubes. If it's already grated, skip this step — but cubed cheese blends more evenly in the food processor.
Peel the garlic cloves and slice each in half lengthwise. Remove the green germ (the small shoot in the center of each half) — this is what gives raw garlic its harsh, bitter burn, and we want the sweet, mellow side of garlic here.
Pick the mint leaves from the stems. Wash and gently pat dry with paper towels.
Measure the pine nuts. Set aside a tablespoon for garnish if desired.
Add the blanched and peeled fava beans, cubed pecorino, garlic halves, mint leaves, and pine nuts to the bowl of a food processor.
Pour in the olive oil. Process continuously for 4 to 5 minutes, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. The pesto will go through stages: first it will look chunky and uneven, then it will start to look grainy (like a wet hummus), and finally — around the 4-minute mark — it will transform into a smooth, creamy, almost spreadable paste. That's your signal to stop.
This is the opposite of basil pesto, where you pulse to avoid heating the basil. Fava beans need a long, steady blitz to break down completely — the bean starch and cheese emulsify with the olive oil into a luscious, velvety sauce that shorter blending simply won't achieve. Be patient with the 4 minutes.
While the pesto blends, bring a large pot of generously salted water (about 2 tablespoons of salt per 4 quarts of water) to a rolling boil. Add the pasta and cook according to the package directions until al dente — typically 8 to 12 minutes for dried pasta.
Before draining, ladle out and reserve at least 1 cup of the starchy pasta cooking water. This is the key to turning a thick bean paste into a silky, clingy pasta sauce.
Drain the pasta in a colander. Do not rinse — you want the starch on the surface to help the sauce adhere.
Transfer the pesto to a large mixing bowl (big enough to toss the pasta comfortably). Add ¼ cup of the hot pasta water and whisk vigorously until smooth — the pesto will loosen and become glossy. It may look a bit thin at this stage; don't worry, the pasta will absorb some of it as you toss.
Add the hot drained pasta to the bowl and toss thoroughly with tongs or two wooden spoons until every piece is evenly coated. If the sauce seems too thick, add more pasta water a tablespoon at a time, tossing after each addition, until the sauce flows smoothly around the pasta but doesn't pool in the bottom of the bowl. You'll likely use about ½ cup total.
Taste and adjust seasoning — the pecorino is salty, so you may only need a modest pinch of salt. Finish with a generous grind of black pepper.
Serve immediately in warmed bowls. Top each portion with a fresh mint leaf, a crack of black pepper, and a drizzle of extra-virgin olive oil.
| Mistake | Why it hurts | The Fix |
|---|---|---|
| Skipping the fava bean peel (fresh) | Tough, fibrous skins turn the pesto gritty and unpleasant | Always blanch fresh favas for 2 minutes and slip off the skins |
| Under-blending the pesto | Chunky, grainy sauce that won't coat the pasta evenly | Blend a full 4–5 minutes until completely smooth and creamy |
| Forgetting to reserve pasta water | No way to loosen the pesto — you get a thick paste clumped on the pasta | Always scoop out at least 1 cup before draining |
| Draining the pasta too dry | The pesto can't distribute evenly if the pasta is bone-dry | Let a few droplets of water cling to the pasta; it helps the sauce spread |
| Using too much garlic (or leaving the germ in) | Harsh, raw garlic bite overwhelms the delicate fava bean flavor | 2 cloves, germ removed, is the sweet spot |
| Serving cold or lukewarm | Fava bean pesto stiffens as it cools; the texture turns gluey | Have everything hot and serve immediately after tossing |
| Method | Details |
|---|---|
| Refrigerator (pesto only, before tossing) | Store in an airtight container with a thin layer of olive oil poured on top to prevent oxidation. Keeps for up to 4 days. Bring to room temperature and stir well before using. |
| Freezer (pesto only) | Spoon into an ice cube tray, freeze solid, then transfer cubes to a freezer bag. Keeps for up to 2 months. Thaw at room temperature for 30 minutes before using. Note: the texture will be slightly grainier after freezing — whisk in a tablespoon of hot pasta water to restore creaminess. |
| Leftover tossed pasta | Not ideal — the pesto stiffens and the emulsion breaks. If you must, store in an airtight container and reheat gently in a skillet with a splash of water or olive oil, tossing constantly. The texture will be a shadow of the original. |
Pro tip: Make a double batch of pesto and freeze half. It's just as good as fresh when you whisk in hot pasta water to revive it, and having it on hand means you're 15 minutes from an extraordinary weeknight dinner.
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 675 | 24 g | 37 g | 62 g | 10 g |
Nutrition is estimated and will vary based on pasta shape, pecorino variety, and exact olive oil quantity. Fava beans are exceptionally high in fiber and protein for a vegetable — this is a remarkably satisfying, nutrient-dense pasta dish.
Fresh fava beans are hard to find. Can I use frozen?
Yes — frozen shelled fava beans are a perfectly fine substitute and they often come already peeled or with skins that are much more tender. Thaw them, then blanch for 1 minute and peel if the skins feel tough. If they're already peeled, just blanch for 1 minute and proceed.
What about dried fava beans — the big ones or the small split ones?
The small, tan, split fava beans (sometimes called "ful medames" beans) work best for dried. The large brown horse beans are too starchy and have tough skins that won't break down in the food processor. If you have the large ones, peel them after cooking. The small split ones need no peeling and cook in about 40 minutes.
Can I make this without a food processor?
You can, but it takes elbow grease. Use a mortar and pestle (a large one) and pound the fava beans, garlic, pine nuts, and mint into a paste, then work in the grated pecorino and gradually drizzle in the olive oil while stirring with the pestle. It will take about 15 minutes of steady work and the texture will be more rustic, but the flavor will be just as good.
Why does my pesto look grayish instead of bright green?
Fava beans can oxidize and turn a dull gray-green, especially if they're older or if the pesto sits for a while before serving. To keep the color bright: (1) use very fresh beans, (2) don't over-blanch them (2 minutes is enough), (3) plunge them immediately into ice water, and (4) serve the pesto right away. The mint helps keep things looking green too.
Can I use this pesto for non-pasta dishes?
Absolutely. It's fantastic as a spread on crostini (rub the toast with a cut garlic clove first), as a dip for crudités, dolloped onto grilled fish (swordfish or tuna especially), stirred into soups like minestrone, or spread under roasted vegetables. It also makes a knockout sandwich spread — try it on crusty bread with grilled zucchini, roasted red peppers, and fresh mozzarella.
Is Pecorino Romano the same as what Sicilians use?
Pecorino Romano is the most widely available pecorino and works beautifully here, though Sicilians would more typically use a local pecorino from the island — Pecorino Siciliano, which is slightly less salty and a bit creamier. Tuscan pecorino (Pecorino Toscano) is also excellent and has a milder, more buttery character. Use what you can find; any aged sheep's-milk cheese will be delicious.
This recipe has been adapted from the original Italian for the American home cook. Measurements have been converted, ingredients clarified, and every step tested for clarity and reliability. The authentic Sicilian spirit of this fava bean pesto — earthy, creamy, herbaceous, and utterly satisfying — remains unchanged.
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.