Friday lunches are always a challenge so we are posting a lunch recipe today for you to have ready to go tomorrow! Pesto Bean Salad (serves 4) Ingredients 2 cups frozen beans 2 tbsp toasted pine nuts 3 cups baby spinach leaves 4 tbsp pesto (below) PESTO ¼ cup walnuts ¼ cup pine nuts 3 tbsp diced garlic 5 cups fresh basil leaves packed firmly 1 ½ cups olive oil ½ tsp sea salt 1 cup grated parmesan Method Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled. Place the spinach leaves in a salad bowl. Sprinkle the peas and pine nuts over the spinach. Add the pesto and toss. Pesto 1. Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Posted on: Thu, 08 Aug 2013 06:30:17 +0000