Preparation: 10 min
Cooking: 15 min
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Ingredients
Green beans
250 g
Extra virgin olive oil
60 g
Grated Pecorino
40 g
Pine nuts
30 g
Fresh basil
taste
Salt
taste
Green bean pesto is a light and very tasty condiment made with fresh green beans, basil, grated pecorino cheese, pine nuts and extra virgin olive oil. It is an alternative to the classic Genoese pesto , which can be enjoyed as an appetizer together with fragrant bruschetta or used as an addition to a cold pasta salad to take with you to the beach or the office.
To prepare it, all you have to do is quickly peel the green beans by cutting them off with a knife, then blanch them on the stove for about fifteen minutes, and then put them in a bowl with water and ice to finish cooking and keep their bright and bright color. Now all you have to do is collect them together with the rest of the ingredients in the container of a blender and mix everything well until you get a creamy and fragrant sauce. Once ready, you can use the pesto to flavor meat and fish main courses, hard-boiled eggs, cheeses, but also to fill wraps, omelets, rustic cakes, and savory muffins.
For the success of the recipe, it is important to strictly respect the cooking times of the vegetables: this will make them tender but not mushy and you will avoid a final result that is too watery. If you wish, you can replace the pine nuts with peeled almonds, walnut kernels or other dried fruits of your choice, or opt for mint instead of basil with fresher and stronger notes.
Green beans, present in the market stalls at the end of spring and throughout the summer, are the protagonists in the kitchen of countless preparations : try them au gratin, in oil , stewed or, for a first course with Ligurian flavors, try it yourself Trenette al Pesto with green beans and potatoes .
Find out how to make pesto from green beans by following the step-by-step instructions and advice. If you liked this recipe, also try the zucchini pesto , the sun-dried tomato pesto or other irresistible homemade pestos .
How to prepare green bean pesto
Step 1
Clean the green beans, rinse thoroughly and boil them in boiling water for about 15 minutes; Then drain them and immediately submerge them in a bowl of water and ice1 to stop cooking and keep the color bright.
Step 2
Drain the cooked green beans well and add them to the bowl of a blender along with the pine nuts2.
Step 3
Perfume with a few leaves of chopped basil and add the grated pecorino3 and season with salt.
Schritt 4
Gießen Sie das native Olivenöl extra hinein4.
Schritt 5
Alles gut verrühren, bis eine cremige und homogene Konsistenz entsteht5.
Step 6
Pour the green bean pesto into airtight jars6 and enjoy to your liking.
Storage
Green bean pesto can be stored in the refrigerator, in an airtight jar and well covered with a layer of extra virgin olive oil, for a maximum of 2 days,Alternatively, if it is prepared in large quantities, it can be frozen in small individual portions for about 2 months or pasteurized in sterilized jars : it has a shelf life of up to 5 months.