So, having made the pesto sauce for a pizza, we had some sitting leftover in the fridge. On Friday I went out to our garden and harvested a bunch of beans. While cooking dinner on Sunday, I thought that it would be relatively simple to take the leftover pesto, add some white-wine vinegar and turn it into a vinaigrette to toss the beans in.
Green Beans with Pesto Vinaigrette
1 lb green beans
2 tbsp leftover pesto
white-wine vinegar
Blanch the green beans in water for 2-3 minutes.
While beans are in the water, whisk together the pesto and vinegar until you've reached your desired consistency. Add blanched beans to pesto, toss to coat. Serve immediately.
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