Pesto Green Bean Salad
How about a different and healthier way to jazz up the green beans? Try this low sodium pesto dish for a refreshing change.
1 lb. frozen green beans
1/4 c. basil pesto
1/4 c. roasted, unsalted walnuts chopped
1 clove garlic, peeled
3 c. fresh basil leaves
1/2 c. low sodium parmesan cheese
1 T. fresh lemon juice
1/8 c. olive oil
1 bunch green onions, chopped
Salt and pepper to taste
Place walnuts and garlic in food processor, pulse 5-6 times. Add the basil, parmesan cheese, lemon juice, salt and pepper and process until finely minced. Turn processor on to low and slowly add olive oil until the mixture has a paste-like consistency. Add up to 1/2 c. water as needed.
Steam the green beans until cooked through, no more than 4 minutes. Remove from heat and allow to cool.
Add enough pesto to coat evenly, toss in green onions and serve.
Total servings 4
Calories per serving 157
Total fat 13g.
Saturated fat 3g
Back to Healthy Thanksgiving Recipes...
Hill Physicians Home...