Peel garlic, leave in whole cloves. Heat a small saucepan until warm. Add 1-2 T of olive oil from the 10 needed for the recipe and wait until shimmering. Lower the heat to very low, add all the garlic cloves, toss to coat, and cover. Monitor through the entire process. The cloves should be browned on the outside and soft in the middle. 30-40 minutes.

Dry roast the walnuts in a cast iron skillet over medium heat until lightly toasted, about 5 minutes. Add the mint leaves, oil from the garlic, two of the garlic cloves, the rest of the oil, the lime juice, and the walnuts into a food processor. Blend until desired consistency. I like a bit of chunk, but it makes it hard to spread.

Steam the fava beans for 10 minutes in a steaming basket inside a covered pot. Mix the steamed beans with ¼ cup of the steaming water and 2 of the browned garlic cloves. Puree with an immersion blender until desired consistency.

Wash shishitos, if using, and massage in olive oil. Do not drench, but work to get it into the ridges. Saute over medium heat until blistered, turning frequently, about 10 minutes.

Place half of the warm puree on the plate. Sprinkle with half of the black chickpeas. Place the calendula flower (if used) and the pesto as desired. Add blistered shishito, if used).