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Green Bean Pesto Salad Recipe
|Loosely packed basil leaves||2 Cup (32 tbs) (Use Fresh)|
|Loosely packed fresh parsley leaves||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Grated parmesan/Grated pecorino / romano cheese||1⁄2 Cup (8 tbs)|
|Pine nuts||1⁄3 Cup (5.33 tbs)|
|Fresh green beans||3⁄4 Pound, stemmed|
|Fresh green bean||3⁄4 Pound, stemmed (2 Cup)|
|Potatoes||8 Small, quartered|
|Tomatoes||2 , cut into wedges|
|Thinly sliced red onion||1⁄2 Cup (8 tbs)|
|Sliced fontina cheese/Fresh mozzarella / jarlsberg cheese||2 Ounce|
|Sliced mozzarella/Sliced fontina / jarlsberg cheese||2 Ounce (Use Fresh)|
Calories 777 Calories from Fat 431
% Daily Value*
Total Fat 49 g75.6%
Saturated Fat 11.4 g56.8%
Trans Fat 0 g
Cholesterol 241.6 mg
Sodium 451.4 mg18.8%
Total Carbohydrates 65 g21.6%
Dietary Fiber 10.9 g43.6%
Sugars 7 g
Protein 26 g52.1%
Vitamin A 40.4% Vitamin C 121.6%
Calcium 35.6% Iron 27.4%
*Based on a 2000 Calorie diet
Place the pesto ingredients in a food processor or blender, and puree (if you're using a blender, first chop the basil and parsley and add a tablespoon of water).
Set the pesto aside.
Drain the hard-boiled eggs and cover them with cold water.
In a saucepan, bring about 2 quarts of water to a boil.
Add the green beans to the boiling water and cook until tender, about 3 to 5 minutes.
Remove the beans with a slotted spoon, and ease the potatoes into the boiling water.
Cook the potatoes until they are easily pierced with a knife.
Peel and halve the eggs.
Drain the potatoes and arrange them on a platter surrounded by the green beans, tomatoes, onions, cheese, and hard-boiled eggs.
Mound the pesto in the center.
Serve while still warm, or cover tightly and refrigerate to serve later.