|4 cups||warm water|
|3 cups||fava bean flour (or chickpea/garbanzo bean flour)|
|¾ cup||extra virgin olive oil|
|1 lb||basil; blanched, squeezed dry, and chopped|
|½ cup||Parmesan, grated|
|15-20||toasted pine nuts|
|1-2||cloves garlic, minced|
|–||salt to taste|
farinata: Combine water, fava bean flour, salt, and half of the extra virgin olive oil and let sit in warm spot for 4 hours or overnight.
Heat your brick oven or bring highest heat in standard oven. Into a hot, heavy, flat, low-sided pan, or cast iron, pour in 1-2 tablespoons of extra virgin olive oil (be generous). Immediately pour in 1/2-inch of batter. Pan should be hot enough to sizzle with batter. Cook for about 5 minutes until golden brown, then carefully remove from oven and then from pan. Slice and serve hot.
pesto: Combine olive oil, basil, parmesan, pine nuts, garlic, lemon juice, and salt to a puree in a blender. Keep covered until ready to use.
Optionally, add chopped rosemary, caramelized onions, and pepper to batter. You can use any sauce for dipping, but pesto is traditional in Liguria.