Green bean pesto is a tasty alternative to classic basil pesto. Very easy to prepare, it’s perfect in all seasons. Perfect for dressing both hot and cold pasta, it’s equally great for preparing canapés, sandwiches, or bruschetta. I usually make a bit extra, so I can freeze it and have it available when needed.
If you’re looking for easy and quick pasta sauces, also try
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 18 oz green beans (frozen)
- 1 1/2 cups grated Parmesan cheese
- 1/4 cup pine nuts
- 1/3 cup extra virgin olive oil
- to taste salt
Tools
- Pot
- Blender
Steps
Start by cooking the frozen green beans in a pot with lightly salted water.
Once cooked, drain them and let them cool.
Once cooled, place them inside a blender and add the pine nuts, grated Parmesan cheese, extra virgin olive oil, and blend until the desired consistency is achieved.
If you’re using a Thermomix, blend for 1 minute at speed 5
Our green bean pesto is ready.
To dress a pasta dish, I recommend thinning the pesto with a dash of pasta cooking water.
Storage and Tips …
Store in the fridge in an airtight container or freeze
Consume within 2/3 days
You can replace pine nuts with walnuts, hazelnuts, or almonds
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This recipe contains one or more affiliate links
This recipe contains one or more affiliate links
