Green Bean Pesto Salad Recipe
Ingredients
| Eggs | 4 Large | |
| PESTO | ||
| 2 cups loosely packed fresh basil leaves | ||
| Parsley leaves | 1/3 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), pressed | |
| Olive oil | 1/2 Cup (16 tbs) | |
| 1/2 cup grated Pecorino, Parmesan, or Romano cheese | ||
| Pine nuts | 1/3 Cup (16 tbs) | |
| Green beans | 2 Cup (16 tbs) | |
| Potatoes | 8 Small, quartered | |
| Tomatoes | 2 , cut into wedges | |
| 1/2 cup thinly sliced red onion | ||
| Sliced Fontina, fresh mozzarella, or Jarlsberg cheese | ||
Directions
In a small saucepan, cover the eggs with cool water, bring to a boil, and simmer for 5 minutes.
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.
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.
Chef
