This dish, pairing crisp beans tossed in zesty pesto, is nourishing and bursting with antioxidants to protect your body from oxidative damage, perfect for any meal!
Green Beans With Pesto
This deceptively simple green bean salad with pesto comes together quickly and is bursting with flavour!
Ingredients
- 225 g green beans, trimmed
- 2 tbsp pesto sauce
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- salt and pepper to taste
COOK MODE
Instructions
- Bring a saucepan of water to a boil. Add a pinch of salt to the boiling water.
- Add the trimmed green beans to the boiling water and cook for 3-4 minutes or until the beans are crisp-tender. Be careful not to overcook them.
- While the beans are cooking, prepare a bowl of iced water. Once the beans are done, remove them from the boiling water and immediately transfer them to the ice water to stop the cooking process. This helps the beans retain their vibrant green colour.
- Drain the beans from the ice water and pat them dry with a clean kitchen towel or paper towel.
- Whisk together the pesto sauce, olive oil and lemon juice in a serving bowl. Season with salt and pepper to taste.
- Add the blanched green beans to the bowl with the pesto dressing and toss until the beans are evenly coated before serving.
Notes
You can garnish this dish with cherry tomatoes, sliced almonds, or grated Parmesan.
Nutrition (per serve)
Net Carbs: 6.5gProtein: 2.8gFat: 12.7gFiber: 3.9gCalories: 152kcal
