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1
Make the basil pesto.
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2
Put the basil and garlic in a food processor and process until combined.
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3
Add the ingredients and process until it becomes a smooth sauce.
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4
Cook the fava beans by boiling in a plenty of salted water, or by microwaving them.
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5
* I'll explain how to microwave them in Steps 3-5.
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6
Using your hands, make a small opening in middle of the seam of each of the fava beans.
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7
*Be sure to do this, or the beans inside will explode in the microwave.
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8
Line up the fava beans in a circle on the edge of the microwave turntable.
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9
(See photo.)
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10
Microwave for 2 minutes 30 seconds at 600 W. * Adjust the cooking time according to your microwave and the size of the beans.
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11
Cut the avocado and tomatoes into bite-sized pieces and put them in a bowl with the cooked fava beans.
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12
You can peel the thin skins on the fava beans, or leave them on, according to your preference.
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13
* This time I just peeled the bigger, harder beans.
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14
Add salt, pepper and lemon juice to the bowl in Step 6 and lightly mix.
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15
Add 2-3 teaspoons of the basil pesto made in Step 1, and it's done.
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16
Add a bit of tabasco or mayonnaise, if you like.
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17
Yellow cherry tomatoes make it even more colorful.
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18
I recommend using good quality salt for the basil pesto.
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19
Put the leftovers in a ziplock freezer bag and store in the freezer
