Green bean salad with almond pesto
This very green bean salad is full of flavour and makes the perfect addition to a barbecue feast or summer Sunday roast.
Each side serving provides 395 kcal, 10.4g protein, 6.4g carbohydrate (of which 4.7g sugars), 34.7g fat (of which 6g saturates), 7.5g fibre and 0.17g salt.
Ingredients
For the almond pesto
- 15²µ/½´Ç³ú flaked almonds, plus 1 tbsp extra to finish
- 15²µ/½´Ç³ú fresh basil
- 20²µ/¾´Ç³ú Parmesan, or vegetarian alternative, finely grated
- 1 small garlic clove, finely grated
- 50ml/2fl oz rapeseed or olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- sea salt and freshly ground black pepper
For the salad
- 200–250²µ/7–9´Ç³ú green beans, washed, topped and tailed
- 1 tsp fine sea salt
Method
Place a frying pan over a medium heat and toast the almonds for 1–2 minutes, tossing regularly, until lightly browned.
To make the almond pesto, place the almonds, basil, Parmesan, garlic, oil, lemon juice and zest in a food processor along with a little salt and pepper. Blend until well combined and almost smooth, then taste and adjust the seasoning if needed.
Bring a medium saucepan of water to the boil, add the sea salt then the green beans. Cook for about 3–4 minutes, you still want them to have some bite, then drain and leave to steam for 1 minute. Off the heat, return the beans to the pan.
Spoon the pesto onto the beans and mix well. Pile onto a serving plate and scatter over the extra flaked almonds. This can be eaten warm or at room temperature.
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