Let’s start preparing the Green Bean and Hard-boiled Egg Salad

• Let’s start preparing the green bean and hard-boiled egg salad. Clean the green beans, trim them, and wash them well under running water. Now boil them, you can cook them either in a regular pot or in a pressure cooker.

• If cooking in a pressure cooker, add the green beans, pour in water, close the lid, put on high heat, and as soon as it starts to hiss, lower the heat and cook for 5 minutes, then remove from heat and let the pressure release before opening the lid.

• If cooking in a traditional pot, put the green beans in a large pot and add water, place on heat, and bring to a boil. Once the water begins to boil, cook for 20 minutes.

• Once the green beans are done, drain them and place them in a bowl. Cook the eggs; place the eggs in a saucepan and cover them with water, add a pinch of salt, and place on heat. As soon as it starts to boil, reduce the heat; do not keep the heat high as boiling will cause the eggs to bump and crack. From the moment the water boils, cook the eggs for 8 minutes.

• Immediately run them under cold water and let them cool for a few minutes, or place them in water with a few ice cubes added. Once cold, roll them on the table or tap the tip to crack the shell, peel them, and slice or wedge them and add them to the green beans.

• Season with salt, pepper, extra virgin olive oil, and a teaspoon of pesto. Mix everything well and let it marinate in the refrigerator for a few hours.