Fava Bean Farinata with Pesto

Fava Bean Farinata with pesto on a platter.
Explore one of the many uses of the fava bean with this delicious appetizer. Recipe created by Chef David Pratt.
4 cups warm water
3 cupsfava bean flour (or chickpea/garbanzo bean flour)
1 Tblsalt
¾ cupextra virgin olive oil
1 lb basil; blanched, squeezed dry, and chopped
½ cupParmesan, grated
15-20toasted pine nuts
1-2cloves garlic, minced
lemon juice
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.