Green Beans With Balsamic Pesto Recipes

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

BALSAMIC GREEN BEANS

Steps:

• Heat oven to 475°F. In large bowl, toss green beans with oil. Spread beans in ungreased 15x10x1-inch pan; sprinkle with salt and pepper.
• Roast uncovered 15 to 18 minutes or until charred in appearance (do not stir).
• Meanwhile, in 1-quart saucepan, cook vinegar over medium heat about 9 minutes or until syrupy and reduced to 3 tablespoons.
• Toss hot beans with balsamic syrup. Serve immediately.

GREEN BEANS WITH BALSAMIC VINEGAR

Steps:

• Rinse and snap beans.
• Mince garlic.
• Mix garlic, vinegar and olive oil and set aside.
• Steam beans until tender but firm, approximately 10-15 minutues.
• Toss with balsamic vinegar dressing.
• Can be refrigerated and served cold.

GREEN BEANS WITH BALSAMIC PESTO

Steps:

• Making the Pesto:.
• Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
• Add the olive oil, and garlic and blend until almost smooth.
• Season with salt and pepper and set aside.
• Cooking the Beans:.
• Pour about 2 inches of water into a 6 quart pot.
• Place a collapsible steamer in the pot, cover, and bring to a full boil.
• Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
• Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
• Remove the beans to a shallow serving bowl.
• Add the pesto to the beans, stirring in the vinegar/sugar mixture.
• Toss to thoroughly coat the beans.
• Taste for seasoning and serve hot or at room temperature.
• Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.

BALSAMIC GREEN BEANS

Steps:

• Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
• Heat a skillet on high heat, add oil.
• Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
• Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
• Stir in remaining balsamic, add butter and almonds, swirling pan to blend.

GREEN BEANS WITH PECAN PESTO

Steps:

• Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
• Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
• Toss beans with half of pesto, or to taste.

GREEN BEAN PESTO

Steps:

• Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
• Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
• Make Ahead
• The pesto can be refrigerated in an airtight container for up to 5 days.

PESTO GREEN BEANS

Steps:

• Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
• Melt butter in a large skillet over medium-low heat.
• Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
• Toss butter mixture with beans in a bowl.
• Serve immediately.

PESTO POTATO SALAD WITH GREEN BEANS

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO

Steps:

• Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
• Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7-9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
• Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
• Do ahead
• Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.

BALSAMIC GREEN BEANS

Steps:

• Place green beans in microwave safe dish with the butter. Cover and cook on high for five minutes.
• Add vinegar and parmesan cheese. Cook on high five more minutes (covered).
• Stir to make sure the beans are well coated with the vinegar mixture.
• Serve and enjoy!
• These would work well with fresh green beans too. You would just need to adjust the cooking time.
• Ingredient amounts can be adjusted to suit your taste. I will sometimes increase the parmesan cheese and use 2 tablespoons of butter.