fava bean pesto

 Fava bean pesto, from here.  This worked well with favas I'd frozen after shelling and peeling. 

Ingredients

• 2 lb fava beans with pods , (900 grams) or 250 grams shelled with skin on or 180 grams skin peeled (1 cup)
• ½ cup Pecorino cheese , 50 grams
• ½ cup extra virgin olive oil , 110 grams
• 5-8 mint leaves
• 1 garlic clove

Instructions

• Remove beans from the pod. Bring a pot of salted water to a boil. Drop fava beans in a pot with boiling water and boil for 1 minute.

  Transfer immediately to a bowl with ice water.
• Remove the skin from each bean. Help yourself with the tip of a small knife, squeeze, and the bean will pop out.
• In a food processor blend mint leaves, pecorino cheese, and garlic clove cut into small pieces.

  Add fava beans and oil. Blend until combined.