Green Bean Pesto Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 eggs, hard boiled2 cups loosely packed fresh basil leaves1/3 cup loosely packed fresh parsley3 garlic cloves, minced or pressed1/2 cup olive oil1/2 cup grated pecorino, parmeson or romano cheese1/3 cup pine nuts2 cups stemmed green beans 9about 3/4 pound)8 small potatoes, quartered2 tomatoes, cut into wedges1/2 cup thinly sliced red onion (optional)sliced fontina, mozarella or jarlsberg cheese
In a small saucepan cover the eggs with cool water and bring to a boil. simmer 5-10 minutes. Place pesto ingredients (basil, parsley, garlic, Olive oil, parmesan cheese, pine nuts) in food processor and puree. Drain hard-boiled eggs and cover with cool water. Bring 2 qts water to boil and add green beans. Cook 3-5 minutes or until tender. Remove with slotted spoon and put 8 small potatoes into the boiling water. Cook until easily pierced with a knife. Peel and halve the eggs.Drain potatoes and arrange on a platter surrounded by green beans, tomato wedges, onions, cheese, and HB eggs. Mound the pesto in the center. Serve while still warm or cover tightly and refrigerate to serve later.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMB369.
Serving Size: 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JMB369.
Nutritional Info Amount Per Serving
- Calories: 600.4
- Total Fat: 42.9 g
- Cholesterol: 191.5 mg
- Sodium: 230.8 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.6 g
- Protein: 14.5 g
Member Reviews