This unusual pesto variation, adapted from a recipe by Colman Andrews in his book Flavors of the Riviera, cries out for grilled or roasted lamb, but you will discover many other ways to use it. In fact, it’s perfectly delicious on simple grilled bread with a glass of white wine or rosé.

Ingredients

　　Salt

　　2 pounds fresh fava beans, in pods

　　2 garlic cloves, minced

　　1 cup packed fresh mint leaves

　　1 cup packed fresh basil leaves

　　3-4 anchovy fillets, rinsed with cold water

　　2/3 cup extra-virgin olive oil

　　1/4 cup pecorino or Parmesan cheese

　　Fill a medium saucepan with water, add a little salt, and bring to a boil over medium-high heat. While the water is heating, shell the fava beans. Blanch the beans for a minute or two in the boiling water, drain, then shock them in ice water. Peel the skins and set the beans aside. Crush the garlic, mint, and basil with 1/4 teaspoon salt, using a mortar and pestle, then work in the anchovy fillets. Add about 2 tablespoons olive oil, then the fava beans, adding a third at a time. Add 2 more tablespoons olive oil, then the cheese, and finish with the oil. Season to taste. Alternatively, you can blend all the ingredients in a food processor, adding the oil last in a slow, steady stream while the motor is running.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.