November 23rd, 2024
Recipes
Green Bean Pesto
Valentina P
- Difficulty
•
- Time 15"
This easy basil pesto recipe is made with green beans, kale, spinach and store-bought basil pesto. It's a great way to sneak in more veggies, and it's ready in under 10 minutes!
How To MakeDiet Type: Plant-based
Shopping List
- 1/2 cup basil pesto (store-bought or homemade)
- 4 ounces green beans, trimmed (or asparagus or broccolini)
- 1 large handful kale, hard stems removed
- 1 large handful spinach (or more kale)
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil (divided)
- 1/8 teaspoon salt
Instructions
- Step 1: Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the garlic, kale, and spinach to the pan. Cook, stirring often, for 2 to 3 minutes or until the greens have wilted. Set aside.
- Step 2: Steam the green beans until they are fork-tender but not mushy. Place in a bowl of ice water to stop the cooking process. Drain very well once cooled.
- Step 3: Combine the pesto, garlicky greens, drained green beans, remaining 1 tablespoon of olive oil, and the salt in a food processor. Pulse everything until smooth and thick. Add more olive oil if needed to loosen. Taste and add a squeeze of lemon juice if you prefer it a little tart. Transfer the pesto to an airtight container or freeze until ready to use.
- Serve: Use this pesto as you would a traditional pesto. It's delicious in Hidden Vegetable Pesto Pasta.
Recipe Notes
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What you should eat next
Green Bean Pesto
PT15M 1/2 cup basil pesto (store-bought or homemade) 4 ounces green beans, trimmed (or asparagus or broccolini) 1 large handful kale, hard stems removed 1 large handful spinach (or more kale) 1 garlic clove, minced 2 tablespoons extra-virgin olive oil (divided) 1/8 teaspoon salt Gluten Free Paleo Vegan Low-Carb 1.25 Servings
Ingredients:
