Fava bean pesto tartelettes with salsa

This pesto is a good filling for tartelette's appetizer. I got the recipe from Keith Floyd in a “Floyd in Spain series on TV. 
There are vegan crusts available at the stores. For this particular dish, I cut each roll in pieces according to the mold.

  • 1 lb fava beans
  • 1 TB olive oil
  • 3 cloves garlic
  • 1 TB lemon juice
  • 1 TB chopped mint
  • 1 TB chopped parsley
  • 1 TB vegan Parmesan
  • 1 TB mustard
Peel and steam the beans for about 10-12 minutes or until they are tender. Place them in a food processor along with the olive oil, garlic, and lemon juice and puree them. Then, add the chopped mint, parsley, and Parmesan cheese. Puree them once more time. Add the mustard and stir well.

Keep the pesto in the refrigerator for about half an hour. Place inside the tartelettes.

Make a salsa to top the tartelettes with chopped tomatoes, parsley, olives, lemon juice, and olive oil.

Serves: 6

Fava bean pesto tartelettes with salsa