I had never made cooked green bean pesto before, but seeing its surge in popularity online, I decided to give it a try. I must say it is wonderful, very tasty, and delicate. Since it’s a cooked product, it can be vacuum-sealed for stocking up in the pantry for winter.
A tip for a light and bright green cooked green bean pesto? Steam them in a steel basket or colander and after cooking, plunge them into a bowl of ice-cold water.
Cooked Green Bean Pesto is perfect spread on a hot bruschetta, for filling sandwiches, or creating delightful tartines for a night with friends.
If you love innovative recipes, below I leave you more homemade pesto recipes with different vegetables and nuts, and then right after the photo, we will discover how to prepare the cooked green bean pesto!!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stove, Steam
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Cooked Green Bean Pesto
- 14 oz green beans
- 2 cloves garlic
- 2 oz Grana Padano cheese (grated)
- 10 walnuts
- 1 bunch basil
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Steamer Basket
- 1 Blender immersion
Preparation of Cooked Green Bean Pesto
1- To prepare cooked green bean pesto, start by cooking the green beans, preferably steaming them in the special basket or using the one for cooking and draining pasta. From the boiling water, 10 minutes or less is enough. Once cooked, let them dry on a clean tea towel.
2- Once dry, cut them into chunks and place them in the blender cup, chop the garlic and add it in, include the grated cheese, a pinch of salt, and coarsely chopped walnuts.
Add a tablespoon of the green bean cooking water and begin to blend intermittently with your mixer.
3- To finish preparing your cooked green bean pesto, add a few basil leaves and a drizzle of extra virgin olive oil while blending again, taste for seasoning and add salt if necessary.
4- At this point, your green bean pesto will be ready to be enjoyed with pasta, to dress a risotto, or you can put it in jars for vacuum sealing. In this case, take previously sterilized jars, fill them well to the neck, close with the lid, and immerse them in cold water inside a large pot. Turn on the heat and from the boiling point count 10 minutes, turn off and let cool inside the pot.
5- Once cooled, your jars are ready to be stored in the pantry and used as needed. Once opened, be sure to store the jar in the fridge and fill it to the top with extra virgin olive oil, and… ENJOY with green bean pesto!!
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