Fava Umami Paste Salsa Verde

Fava Umami Paste Salsa Verde

by Jenny Chandler

This piquant and fresh salsa verde uses our fermented Fava Umami Paste in place of the usual preserved anchovies, a vegetarian alternative that provides a similar savoury depth.

Piquant and fresh, Italian salsa verde is the perfect way to zip up so many dishes.

It's perfect stirred into cooked lentils with griddled courgette, squash and a few raisins or served with new potatoes, boiled eggs and green beans or steamed broccoli.

Many fresh Mediterranean sauces and pastes use preserved anchovies to achieve their umami intensity, fermented fava bean purée gives dishes an amazing savoury depth in a similar way and is perfect for vegetarians.

This recipe is from Jenny Chandler, author of the superb Pulse cookbook and United Nations Special Ambassador for The Year of Pulses in 2016. She describes this use of Fava Umami Paste, as a replacement for anchovies, "Umami Saucery".

4 as a side dish

Ingredients

  • One very large handful Parsley, roughly chopped
  • 1 tsp Fava Umami Paste
  • 2 tbsp Capers, drained, and rinsed if packed in salt
  • 2 cloves Garlic, finely chopped
  • 1 tsp Dijon Mustard
  • 2 tbsp Red Wine Vinegar
  • 6 tbsp Extra Virgin Olive Oil
  • Plenty of freshly ground Black Pepper

Method

  1. Place all the ingredients together in a food processor and pulse until you have a rough pesto consistency
  2. Taste and rebalance if necessary, you may or may not want a little salt
  3. How about? … Adding extra herbs to the sauce: chives, basil, mint, oregano or tarragon would all taste fabulous
  4. Salsa verde always tastes best the day it is made but will keep for a couple of days in the fridge



Jenny Chandler
Jenny Chandler

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Farmer's Pea Pie
Farmer's Pea Pie

by The Cook and Him

Inspired by classic British Shepherd's Pie but using split green peas in place of traditional lamb mince, this Farmer's Pea Pie from the Cook & Him makes an equally comforting and satisfying vegan alternative. A splash of soy sauce and a dash of our umami paste give a wonderful depth of flavour. It's deliciously topped off with a rich yeasty root veg mash.

Read More

Wrinkled Pea Masala
Wrinkled Pea Masala

by Nick Saltmarsh

Inspired by Felicity Cloake's Perfect Chana Masala, this simple but satisfying recipe substitutes whole wrinkled peas for the usual chana or chickpeas. It's delicious with either (or just about any whole pulse) but the especially high resistant starch content of wrinkled peas provides more nourishment for your gut flora.

Read More

Hemp Pesto
Hemp Pesto

by Nick Saltmarsh 1 Comment

This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and hemp seed. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, this happens to be vegan.

Read More