The Green Bean Pesto That Will Leave You Speechless!: Today I’m bringing you a fresh and quick recipe that will make your summer dinners truly special: Green Bean Pesto! Simple to prepare and full of flavor, this pesto is perfect for impressing friends and family without spending hours at the stove. Here’s how to make it, both with and without Bimby!
A recipe that is best made with fresh seasonal products but also turns out well with frozen ones.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.6 oz green beans
- 1.25 oz pine nuts (or almonds)
- 10 leaves basil (fresh)
- 1.06 oz Parmesan cheese
- 1 clove garlic
- 4 tbsps olive oil
- 1 pinch salt
Steps
Preparing the green beans: Clean the green beans and cut them into small pieces.
Cooking the green beans: Bring a pot of salted water to a boil and cook the green beans for about 10-15 minutes, until they are soft but still tender. Drain them and let cool slightly.
Toasting the almonds or pine nuts: In a non-stick pan, toast the almonds or pine nuts over medium-low heat for a few minutes, stirring frequently, until golden and fragrant. Be careful not to burn them!
Preparing the pesto: In a mortar, crush the toasted almonds or pine nuts together with the basil leaves, grated Parmesan, garlic (if used) and a pinch of salt until a smooth consistency is obtained.
Adding the remaining ingredients: Add the cooked and slightly cooled green beans to the mortar mixture. Continue to crush until a creamy consistency is achieved. If you prefer, you can also use a blender or an immersion mixer to simplify the process.
Seasoning with olive oil: Gradually add the olive oil to the pesto, mixing well until the desired consistency is achieved. Taste and adjust with salt if necessary.
Serve and store: The Green Bean Pesto is ready to be used immediately as a pasta seasoning or as a side dish for other dishes. Any leftovers can be stored in an airtight container in the refrigerator for a few days.
Enjoy your homemade Green Bean Pesto!
Preparing the green beans: Clean the green beans and cut them into small pieces.
Cooking the green beans: In the Bimby bowl, add 17.6 oz of water and place the basket inside. Add the green beans and cook for 20 minutes at VAROMA temperature, speed 2.
Toasting the almonds or pine nuts: While the green beans cook, toast the almonds or pine nuts in a non-stick pan until golden.
Preparing the pesto: Once the green beans are cooked, drain and let cool slightly. In the Bimby bowl, add the toasted almonds or pine nuts, basil leaves, grated Parmesan, garlic (if used), and a pinch of salt.
Blending: Blend everything for 10 seconds at speed 7.
Adding green beans and oil: Add the cooked and slightly cooled green beans to the Bimby, along with the olive oil. Blend again for 20 seconds at speed 7, until a creamy consistency is achieved.
Tasting and adjusting the seasoning: Taste the pesto and, if necessary, adjust with salt.
Serve and store: Use the green bean pesto immediately to dress pasta or other dishes, or store it in the refrigerator in an airtight container for a few days.
There you have it! Now you have your Green Bean Pesto recipe ready with the help of your Bimby. Enjoy!
Store the Green Bean Pesto in an airtight container in the fridge for 3-4 days.
Cover the surface of the pesto with a bit of olive oil to keep it fresh and prevent oxidation.
If storing for longer, freeze it in small portions.
Additional Tips:
Add pasta cooking water or more olive oil for a smoother consistency.
Customize the pesto with ingredients like parsley, arugula, or lemon juice.
For a dairy-free version, use nutritional yeast instead of Parmesan.
Try the pesto on sandwiches, salads, pizzas, or as a sauce for grilled vegetables.
If you have a bit of leftover pesto, use it to flavor soups, broths, or risottos.
By using these tips, you can enjoy your Green Bean Pesto to the fullest!
