LIMA BEAN AND CORN PESTO: printable recipe
This tastes great lukewarm (just made), room temperature, or cold. Try it on meat, mixed with rice or pasta, as a spread on crackers, or as a base for a sandwich. Use fresh vegetables when available. This would also work well with white beans instead of lima beans (not as pretty a color though).


1/3 cup pine nuts
6 tablespoons olive oil
1 shallot, diced
3 cloves garlic, finely grated or minced or pressed
1 cup frozen lima beans
1/2 cup frozen corn
1/2 cup parsley leaves
juice & zest from 1/2 lemon
1/2 cup grated parmesan
1/3 cup grated pecorino
anchovy (anywhere from none to 2 fillets)
pepper to taste
pinch of salt

Toast pine nuts in a pan or the oven until lightly browned. Set aside. Heat 2 tablespoons of the olive oil, add shallot, and cook on medium heat until translucent. Add garlic and stir for about a minute. Don't let it brown. Turn heat down to low. Add lima beans and corn.  Cook for about 4 minutes, stirring occasionally. Turn off heat. Place a lid on the lima bean mixture for 10 minutes. In the bowl of your food processor or blender add toasted pine nuts, parsley, remaining 4 tablespoons of olive oil, lemon juice/zest, both cheeses, optional anchovy, and pepper. Leave out salt until the end since the cheeses and anchovy are very salty. Pulse for 10 seconds. Scrape down the sides. Add lima bean/corn mixture. Pulse for another 10 seconds. It's up to you how much you purée the vegetables. You can leave them chunky or make them quite creamy. Taste. Add salt if necessary. Serve or refrigerate for up to 5 days. Or freeze overnight in a ice cube tray, the next day place cubes in a ziploc bag, and freeze up to 6 months.