When I received my first CSA share this year, I found these leafy and flowered greens that I had no idea what to do with. When I looked them up online, I found a recipe for a pesto, which I’ll be making soon, but it gave me the idea to make a salsa since I didn’t have to go to the store for any ingredients like pine nuts.
The pesto recipe indicated that fava bean greens get a little spicy when you finely chop them, so it seemed a great idea to use them since I had no peppers to work with (ironic, I know). In my mind, they are taking the place of tomatillos, since it’s still mild. I think most of the spice to my concoction comes from the onions.
- Fava Bean Green Salsa
FBG leaves and flowers (don’t use the stems)
Blend in a food processor in amounts according to taste. Refrigerate and use within 3-4 days or freeze. Enjoy!