Fava Bean Pâté
Fresh, bright, and packed with spring flavors, this Fava Bean Pâté is a versatile spread that pairs beautifully with toasted bread, crudités, or as a topping for grilled meats and fish. It’s also featured in our Poached Eggs on Fava Bean Toast with Asparagus and Smoked Salmon recipe, where it adds a rich, herbaceous layer to a special breakfast or brunch.
Fava Bean Pâté
Ingredients
- 2 cups fava beans, peeled
- ⅓ cup chives, finely chopped
- ¼ cup green onions, chopped
- Zest of 1 lemon
- ⅓ cup olive oil
- ¼ cup lemon juice
- ½ teaspoon salt
- 10 grinds black pepper
Instructions
- Purée the fava beans in a food processor fitted with a metal blade for 2 minutes to create a smooth paste. Scrape down the sides before adding the chives, green onions and lemon zest. Blitz for 1 minute. Scrape down the sides again. Then, with the motor running, pour in the olive oil and lemon juice and pulse until just combined. Season with the salt and pepper. Pack the pâté into mason jars. Keep refrigerated. It will last for 7–10 days.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
