Lunch

Green Bean Pesto Salad is for Lunch.

Green Bean Pesto Salad takes 15 minutes to prepare.

Green Bean Pesto Salad takes 15 minutes to cook.

Green Bean Pesto Salad makes 4 servings.

The ingredients for Green Bean Pesto Salad are:

4 eggs, hard boiled
2 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh parsley
3 garlic cloves, minced or pressed
1/2 cup olive oil
1/2 cup grated pecorino, parmeson or romano cheese
1/3 cup pine nuts
2 cups stemmed green beans 9about 3/4 pound)
8 small potatoes, quartered
2 tomatoes, cut into wedges
1/2 cup thinly sliced red onion (optional)
sliced fontina, mozarella or jarlsberg cheese

Here is how you make Green Bean Pesto Salad:

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 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user JMB369.

The nutritional information for Green Bean Pesto Salad is:

• Servings Per Recipe: 4
• 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

Green Bean Pesto Salad is Italian cuisine.

The dietary needs meet for Green Bean Pesto Salad is Vegetarian