 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This summertime salad is especially good with home-made pesto. My basil is growing happily in my garden, and this recipe makes sure it doesn't go to waste! Ingredients:
2 cups loosely packed fresh basil leaves |
1/3 cup loosely packed fresh parsley (optional) |
3 garlic cloves |
1/2 cup olive oil |
1/2 cup grated parmesan |
1/3 cup pine nuts |
4 large eggs (optional) |
2 cups stemmed fresh green beans (about 3/4 lb) |
8 small or 4 medium potatoes, quartered |
2 tomatoes, sliced into wedges or chunks |
1/2 cup sliced red onion (optional) |
diced fresh mozzarella |
Directions:
1. Prepare pesto using first six ingredients. Combine everything except the oil in a food processor. Slowly add oil while processor is running to form a smooth paste. Set aside.
2. Boil, cool, shell and slice eggs, if using. Cook green beans and potatoes and let cool somewhat. Add tomatoes, onions (if using) and fresh mozzarella.
3. Fold in pesto. Serve immediately.
|
|