Sunday, July 25, 2010

Green Bean Pesto Salad

Yum. And I do mean YUM! I made this twice this past week and I still want more. Then again, I may be biased seeing as how green beans are my all-time favorite veggie. But even Scoob, who has repeatedly declared he does not like pesto, has given this the Scoob Seal of Approval.

I found I was able to make the pesto without busting out the food processor by using an immersion blender, which means not only is this painless to make, but clean up is a breeze as well. And other than bringing a pot of water to boil for blanching the beans, there's no cooking involved, so I'm filing this in the "It's Too Damn Hot to Cook" file.

I'm debating making this for a company barbeque on Thursday. What do you think?

Green Bean Pesto Salad

Green Bean Pesto Salad
Total time: 15 minutes

    1 pound of fresh green beans, stem ends trimmed
    1 small clove of garlic, peeled
    1½ cups packed basil leaves
    ½ cup packed flat parsley leaves
    juice and zest from 1 lemon
    6 Tbsp extra virgin olive oil
    ¼–½ cup grated Parmesan cheese
    ⅓ cup sliced, toasted almonds
    salt and pepper to taste

  1. While bringing water to boil in a stockpot or large sauce pan, fill a large bowl with ice and cold water, trim the green beans, and place garlic, basil, parsley, lemon juice and zest, and olive oil in a food processor and blend for about 1 minute, or until pesto is smooth but slightly thick.
  2. Add Parmesan cheese and blend another 15–30 seconds. The pesto should be thick, but not stiff. If needed, add olive oil to thin it out
  3. Add green beans to boiling water and cook until bright green and crisp-tender, about 3 minutes. Drain and transfer immediately to the ice bath for about 2 minutes, then drain again.
  4. Place green beans, pesto, and almonds in a large bowl and toss to combine. Add salt and pepper to taste. Can be served at room temperature or chilled.

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