GREEN BEAN PESTO
Steps:
- Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
- Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
- Make Ahead
- The pesto can be refrigerated in an airtight container for up to 5 days.
PESTO SAUCE WITH GREEN BEANS
Make this Pesto Sauce with Green Beans on days when the basil and green beans look especially vibrant and fresh. This side dish includes homemade walnut-Parmesan pesto sauce for an especially savory taste.
Provided by My Food and Family
Categories Home
Time 10m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add beans to large saucepan of boiling water; cook 2 to 3 min. or until bright green in color.
- Meanwhile, process basil, garlic and oil in food processor or blender until basil is chopped and mixture is well blended. Spoon into medium bowl. Add cheese and nuts; mix well.
- Drain beans. Serve topped with basil mixture.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PESTO GREEN BEANS
I'm always looking for simple vegetable side dishes for my picky kids. They love this one, and it's quick and really simple. If I know I'm going to be pressed for time, I'll trim the ends of the green beans the night before. Use your favorite jarred pesto. Adapted from Southern Living Ultimate Quick and Easy.
Provided by WellsBells
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
- Melt butter in a large skillet over medium-low heat.
- Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
- Toss butter mixture with beans in a bowl.
- Serve immediately.
FETTUCINE WITH PESTO, GREEN BEANS AND POTATOES
Categories Bean Pasta Potato Vegetarian Green Bean Spring Family Reunion Potluck Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 9
Steps:
- Blend basil, 1/4 cup oil, pine nuts, walnuts and garlic cloves in processor until finely chopped. Add grated Parmesan cheese. With machine running, gradually blend in remaining &§ cup oil. Set pesto aside.
- Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Using 4- to 5-inch-diameter strainer, transfer beans to large bowl. Return cooking water to boil. Add white potatoes and boil until tender, about 7 minutes. Remove potatoes with same strainer and transfer to bowl with beans. Return cooking water to boil. Add fettuccine to same pot. Boil until pasta is just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking water. Return green beans, white potatoes and cooked pasta to pot. Add pesto and toss to coat. Gradually add enough reserved cooking water to coat pasta with moist sauce. Season to taste with salt and pepper. Serve immediately.
CREAMY CHICKEN & GREEN BEAN PESTO PASTA
Grab some Italian pesto and greens from your storecupboard and rustle up this pot - penne or fusilli work well
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
- Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
- Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.
Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
GREEN BEANS WITH PECAN PESTO
Categories Vegetable Side Fourth of July Picnic Vegetarian Pecan Green Bean Summer Vegan Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
- Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
- Toss beans with half of pesto, or to taste.
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