‘Three beans’ with basil pesto

‘Three beans’ with basil pesto

By
From
Cut the Carbs!
Serves
4

Green beans with pesto is a classic combination in Liguria, where it’s often paired with a double white-starch hit of pasta and potato. If you’re after something a little lighter, try this version of a three-bean salad. There’s still the textural crunch of the green beans against a slick basil sauce, but the inclusion of borlotti and white beans make for a more sustaining energy boost (you could also substitute the borlotti beans for black beans). Serve this either warm or cold, as part of an antipasto platter with roasted tomatoes, olives and aubergine, or as a simple side dish to grilled chicken or roast lamb.

Ingredients

Quantity Ingredient
90g fresh basil leaves
45g pine nuts, toasted
125ml extra virgin olive oil
45g parmesan, finely grated
2 garlic cloves, peeled and grated
1/2 lemon, juiced
1 x 400g tin of borlotti or black beans, rinsed
1 x 400g tin of cannellini or other white beans, rinsed
300g green beans, topped and tailed and cut into thirds
2 tablespoons pumpkin seeds
sea salt
freshly ground black pepper

Method

  1. Make a pesto by pounding the basil, pine nuts, olive oil, Parmesan, garlic and lemon juice together either with a pestle and mortar, or blitzing them to a paste in a food processor. Check the seasoning and adjust to taste.
  2. Place all 3 sets of beans in a saucepan and warm them with the pesto over low heat until the green beans are cooked but still retain some bite. Don’t cook for too long, as the pesto may turn an unsightly shade of brown.
  3. Serve the salad warm with the pumpkin seeds scattered over the top.
Tags:
healthy
low carb
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