Zubereitung

1. 1

   Place all ingredients in a mini food processor. Blend for two minutes or until pesto has reached a smooth, creamy texture. If the pesto is too thick, add an additional teaspoon or two of water. Refrigerate until ready to serve.

2. 2

   Garnish with additional crushed almonds, and serve with whole wheat pita chips, crudites, or your favorite cracker.

3. 3

   Notes: This dish is naturally vegetarian and gluten-free. Those with nut allergies can substitute sunflower seeds for the almonds. This fava bean, almond, and mint pesto can be made up to three days ahead when kept properly refrigerated (if making in advance, be sure you have plenty of willpower, or make a double batch for yourself).