I have been meaning to make these for a very long time! But if you read my last post, you know that the requirement for fresh herbs and the effort it takes to make pesto has always caused me to put it off till “next time” because I live a busy life and run out of time or my herbs go bad.
But I have finally hacked the system! Check out my Super Easy Cheater Pesto post to see how I can now make really fast pesto!
I finally made pesto green beans! Happy dance!! They were full of flavor, and something new on the veggie front!!
So, here’s what you need!
1/4 – 1/2 C Pesto (Depending on how “saucy” you like it. Baha.)
1 Small Onion, Cut into chunks
1 lb Green Beans, Cleaned and Trimmed
1-2 Tbsp Olive Oil
Salt and Pepper to taste
And here’s how you do it!!
Preheat your oven to 400 degrees.
Place green beans and onions in a bowl. Drizzle with just enough olive oil to coat and toss.
Season with salt and pepper and toss again.
Slide into your pre heated oven and cook until teder crisp and starting to brown, about 15 minutes or so. Just keep an eye on ’em.
When browned and tender crisp, remove from oven, return to a bowl, and toss with pesto. Serve and enjoy!
Toss with olive oil, salt, and pepper!
Roast until starting to brown and tender crisp!
Put back in a bowl and add pesto.
Toss to coat!
And enjoy! Yummy! I had a bowl of this for a quick lunch!!
This…was the lovely side to the leg of lamb that I posted last week 🙂 I’ve been surprised at how many different tastes you can get simply by taking some veggies, cooking them or leaving them cold…and tossing them with a vinaigrette! In fact I’ve been so inspired by it that I have started trying my own combos! But those, we will save for another day! Today, I will show you one from perfectweightamerica.com. I was very excited to try it, because through making his favorite white bean tuna salad for lunches (like seriously…he eats it every day, haha!) my husband has fallen in love with the taste capers add to the dish. So it was fun to try another recipe that used them 🙂 As always, I upped the garlic 🙂 We opted to eat these warm, but you can also toss them into a bowl of ice water after cooking them if you want a cold bean salad 🙂
Here’s what you need:
1 1/2 lbs Green Beans, trimmed
2 Cloves Garlic, minced
6 Leaves Basil, chopped
2 Leaves Oregano, chopped
1 1/2 Tbsp Red Wine Vinegar
1 Tbsp Capers
3 Tbsp Olive Oil
Here’s how you do it:
Bring a large pot of water to a boil, ensuring that it will be enough to cover the beans.
Salt it generously, the original says about a tsp of salt per quart of water 🙂
Toss in the beans and cook 8-10 minutes.
Mix up the vinaigrette ingredients (everything else) and toss it with the green beans.
Serve, eat, enjoy the taste and nutrition you are loving your body with 🙂