Green Bean Pesto is truly an excellent condiment, an alternative way to use them and make them appreciated even by children, who usually don’t like vegetables.
Quick to prepare, convenient to use, with a delicate yet tasty flavor.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients
- 9 oz Green Beans (blanched)
- 2.5 oz Pine Nuts
- 1.75 oz Parmigiano Reggiano DOP (grated)
- 1 clove Garlic
- 3 pinches Fine Salt
- 1/4 cup Olive Oil
- 6 leaves Basil
Preparation
In a food processor, place the blanched green beans, add the Parmigiano, pine nuts, garlic, salt, and basil, and start blending.
At this point, pour in the oil gradually, continuing to blend until smooth and well combined.
Put the pesto in a container, cover it with wax paper, and you can store it in the fridge for a few days.
Notes
During green bean season, I always set some aside for winter: I wash them, clean them by removing both ends, and blanch them in salted water. I don’t cook them; I just leave them for a minute, then place them in cold water, drain them, dry them, put them in special bags, and freeze them for winter.
When you need to use the pesto to dress pasta, put it in a large pan, dilute it with a little cooking water. Pour plenty of salted water into a pot, add coarse salt as soon as it boils, and toss in the pasta. Drain it al dente with a slotted spoon and transfer it directly to the pan with the pesto. Let it cook for a few minutes, adding cooking water if necessary to blend. Sprinkle with grated Parmigiano.
If you liked the Green Bean Pesto, check out other sauce recipes:
Parmigiano Béchamel
How to make Béchamel
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