Crispy Green Beans with Pesto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 76.3
- Total Fat: 5.8 g
- Cholesterol: 3.2 mg
- Sodium: 83.5 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 2.0 g
- Protein: 2.5 g
View full nutritional breakdown of Crispy Green Beans with Pesto calories by ingredient
Introduction
The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans. The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans.
Number of Servings: 4
Ingredients
-
2 cups fresh green beans
1 T olive oil
2T pesto (from a jar is fine)
2T parmesan
Directions
Trim ends from green beans, then chop into 1" pieces.
Heat olive oil over high heat in medium skillet. Add beans and cover skillet for two minutes. Uncover, add a sprinkle of salt and pepper and cook about 5 minutes, until crispy and caramelized on most sides. Add pesto and remove from heat. Sprinkle with parmesan and serve.
Makes 4 1/2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Heat olive oil over high heat in medium skillet. Add beans and cover skillet for two minutes. Uncover, add a sprinkle of salt and pepper and cook about 5 minutes, until crispy and caramelized on most sides. Add pesto and remove from heat. Sprinkle with parmesan and serve.
Makes 4 1/2 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Member Ratings For This Recipe
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KAREN25
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WOODMOM
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NHARSANYI
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PICKIE98
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KATHYJO56
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RAPUNZEL53
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1CRAZYDOG
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JJAQUES41
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LOOKINGTOBEFIT
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GENFINCH
Love this! I drained the pesto of some of its excess oil and left out the extra cheese. I also added chopped sundried tomatoes and mixed some penne in with the beans. Same shape, same size, they blend in wonderfully. 1 and 1/2 cup serving of this mix plus a tilapia filet = complete meal at 388 cals! - 11/5/11
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THEADMIRAL
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CALIDREAMER76
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VAHOMEBREW81
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DOUBLEJY324
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CHRIS1091
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