Sunday, July 11, 2010

0 Pesto Green Beans and Tomatoes

This is an amazing and easy recipe that is pretty healthy (as long as you don't SOAK your green beans in the pesto sauce!!)
Green Beans and Tomatoes
1-1/2 pound fresh green beans, trimmed
1 pint small tomatoes, such as red grape, halved
1/4 cup Pesto Vinaigrette (see below)
Salt and freshly ground black pepper
1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. (If you don't pour the Pesto Vinaigrette on the Green Beans then they will last a couple days! Just keep the Pesto Vinaigrette on the side!)
Makes 6 to 8 servings.
Pesto Vinaigrette
1/2 cup Jaye's Basil Pesto (see below) or purchased basil pesto
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
Salt and ground white pepper
1. In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate until ready to use or up to 3 days. Makes about 3/4 cup.
Jaye's Basil Pesto
1/2 cup extra virgin olive oil
1-1/2 cups fresh baby spinach, stems removed
3/4 cup fresh basil leaves
1/2 cup walnuts or pine nuts
6 ounces Asiago cheese, grated
3 large cloves garlic, peeled and quartered
1. To prepare in a food processor bowl* combine 2 tablespoons of the olive oil, the spinach, basil, walnuts, cheese, and garlic. Cover and process until nearly smooth, stopping processor and scraping sides as necessary. Drizzle in remaining olive oil until mixture is smooth. Makes about 1-3/4 cups.
*Note: to prepare in a blender container, first coarsely chop the spinach, basil, walnuts, and garlic on a cutting board. In a blender combine all ingredients. Cover and blend until mixture is smooth.
To Store: Place pesto in an airtight container. Cover and refrigerate for 1 or 2 days or freeze up to 1 month.
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