In Liguria salsa marò is served as an accompaniment to lamb (mandatory art Easter) or on croutons as an aperitif. It also goes very well with meaty seafood like prawns or lobsters
Salsa Marò or Fava Pesto
Lovely on its own it's a woderful accomaniment to lamb and meaty seafood
Ingredients
- 250 g Podded fava beans about 850g unpodded
- 1 clove Garlic
- 5 leaves Mint
- 4 Anchovies fillets
- 90 ml Extra virgin olive oil
- 2 tbsp Grated Pecorino cheese
- ½ Lemon (juiced)
Instructions
- Boil the shelled broad beans for 3 minutes, then drain and plunge in iced water
- Slip each bean out of its skin
- Put all the incredients in the food processor and blitz until they reach a coarse paste
Notes
For a milder taste you can boil the garlic together with fava beans
