Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea. We are currently working on a project, Citizen’s CAP, highlighting the importance of citizen involvement in agricultural policy to ensure healthy food and protection of our agricultural land. In a way, this is a continuation of a previous project, AgroKatina, through which we have published a report on the local fruit & vegetable supply chain. Find out more on www.foemalta.org/agrokatina, where you can also order a free copy of the pocket guide to seasonal fruit and veggies.
Ah Springtime in May – time to indulge in some homegrown broad beans (‘ful’ in Maltese) or also commonly known as fava beans. Broad beans are typically used to make pies, ‘hobż biż żejt’, salads or just eaten raw as a healthy snack. The season for ‘ful’ is quite short so try get your hands on some before they run out!
Why not try something different with this chunky pesto recipe? It’s so quick and easy to make and actually tastes like Summer!
Broad Bean Vegan Pesto
Ingredients
- 1/4 cup of toasted pine nuts
- 3 garlic cloves
- Juice of 1 large lemon
- 3/4 cup of cooked broad beans (leave the skins on)
- 1/4 cup of olive oil
- Handful of basil
Method
- Add the pine nuts, garlic cloves and broad beans to the food processor and pulse until chunky.
- Add the lemon juice and basil, pulse a few more times before adding the basil and olive oil.
- Blend until it becomes creamy, but do not allow it to puree too much- it is nice with lots of chunk!
Suggestion: for added creaminess, add a ripe avocado to the mix!
This project has been funded with support from the European Commission. This article reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This project is co-financed by the Ministry for Education and Employment (MEDE) and the Parliamentary Secretary for Youth, Sport and Voluntary Organisation.