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Green Bean Pesto Salad

Chef.Foodie's picture
Ingredients
  Eggs 4 Large
  For pesto  
  Loosely packed basil leaves 2 Cup (32 tbs) (Use Fresh)
  Loosely packed fresh parsley leaves 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm), minced or pressed
  Olive oil 1⁄2 Cup (8 tbs)
  Grated parmesan/Grated pecorino / romano cheese 1⁄2 Cup (8 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Fresh green beans 3⁄4 Pound, stemmed
  Fresh green bean 3⁄4 Pound, stemmed (2 Cup)
  Potatoes 8 Small, quartered
  Tomatoes 2 , cut into wedges
  Thinly sliced red onion 1⁄2 Cup (8 tbs)
  Sliced fontina cheese/Fresh mozzarella / jarlsberg cheese 2 Ounce
  Sliced mozzarella/Sliced fontina / jarlsberg cheese 2 Ounce (Use Fresh)
Directions

In a small saucepan, cover the eggs with cool water, bring to a boil, and simmer for 5 minutes.
Place the pesto ingredients in a food processor or blender, and puree (if you're using a blender, first chop the basil and parsley and add a tablespoon of water).
Set the pesto aside.
Drain the hard-boiled eggs and cover them with cold water.
In a saucepan, bring about 2 quarts of water to a boil.
Add the green beans to the boiling water and cook until tender, about 3 to 5 minutes.
Remove the beans with a slotted spoon, and ease the potatoes into the boiling water.
Cook the potatoes until they are easily pierced with a knife.
Peel and halve the eggs.
Drain the potatoes and arrange them on a platter surrounded by the green beans, tomatoes, onions, cheese, and hard-boiled eggs.
Mound the pesto in the center.
Serve while still warm, or cover tightly and refrigerate to serve later.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Everyday
Servings: 
4

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