Green Bean Pesto Recipes

PESTO GREEN BEANS

Pesto Green Beans image

I'm always looking for simple vegetable side dishes for my picky kids. They love this one, and it's quick and really simple. If I know I'm going to be pressed for time, I'll trim the ends of the green beans the night before. Use your favorite jarred pesto. Adapted from Southern Living Ultimate Quick and Easy.

Provided by WellsBells

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb fresh green beans, trimmed and rinsed
1/4 cup butter or 1/4 cup margarine
2 garlic cloves, pressed
1 teaspoon pesto sauce
1/2 teaspoon salt

Steps:

Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
Melt butter in a large skillet over medium-low heat.
Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
Toss butter mixture with beans in a bowl.
Serve immediately.

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

Steps:

Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

GREEN BEAN PESTO

Green Bean Pesto image

Categories Bean Kosher

Yield makes about 1 cup

Number Of Ingredients 6

Ingredients

1/4 pound green beans
1 teaspoon roughly chopped garlic (about 1 to 2 cloves)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1/3 cup roasted pumpkin seeds

Steps:

Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
Make Ahead
The pesto can be refrigerated in an airtight container for up to 5 days.

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