Ok, now that this crazy hospital story is behind us I’m officially back in the kitchen, creating and testing out some good dishes to share with you guys! Feels good Today’s recipe was inspired by my cravings for homemade pesto. Before heading to Australia, I would make homemade basil pesto very often and God, how I loved it! There’s nothing quite like the taste of fresh basil leaves combined with garlic, parmesan and pine nuts. The ingredients themselves make me drool, so imagine blended together…
Back home, for some reason, it would only work with a food processor and not with a blender. My guess was that I didn’t make a large enough quantity to allow the blender’s blades to work properly. I’m a being clear here? Anyway, the reason I’m saying all this is because we don’t own a food processor here in Sydney (and I miss it a lot!) but only a blender. So the other day, when I couldn’t resist buying three beautiful bunches of fresh basil, I was expecting to fail in pesto-making. But I did not. It worked! So yeah, the key when making homemade pesto with a blender is to use a whole lot of basil and to help your little blender do the job correctly by stirring and pushing the mixture towards the blades super frequently (duh, it’s amazing how easy things can be hard to explain sometimes!).
Right, so now we have some fresh pesto. Let the green beans make an entrance. I recently discovered myself an unexpected love for green beans. When I was younger, we ate the canned stuff at home and it wasn’t really good. Mushy green beans? No, thanks. But now, it’s actually my go-to veggies. The only condition? They have to be crispy. I usually steam them and serve them with a little olive oil, or as a salad when they’re cold. But this time, I decided to twist them a bit and serve them with pesto. Guys, it’s so tasty!! Honestly, the pictures just don’t do this dish justice. The combo is definitively a keeper. Not to mention healthy and low carb! If you’re having a hard time making your kids eat some veggies or just want to change from the usual pesto pasta dish, this is the recipe you need!
Cal: 216.5 - Protein: 4.9g - Fat: 17.04g - Carbs: 13.9g - Sugar: 5.25g - Fiber: 5.5g
WW Old Points: 5 pts - Points+: 6 pts
- 1 tsp olive oil
- 1 garlic clove, minced
- 3 cups fresh green beans, ends trimmed and chopped into 1" pieces
- 1/4 cup homemade pesto (store-bought is fine but just not as good and healthy as homemade!)
- 1 tbsp toasted pine nuts
- Heat olive oil in a non-stick skillet. Cook garlic on medium-high heat for about 30 seconds, remove from skillet and set aside.
- Add beans to the same skillet and sauté for about 6 minutes or until beans are cooked but still crispy. Return garlic to the skillet and cook an additional 30 seconds (just enough to quickly reheat garlic). Remove from skillet and cool down a bit.
- Toss with pesto, sprinkle with pine nuts and serve.
This dish is also very good as a salad, in case you have leftovers!