Green bean and oregano pesto
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
3 -4
-
Calories
243 kcal
-
Course
Condiments
Green bean and oregano pesto
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A twist on a traditional pesto, this version has both aromatic herbs and green bean power!
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Ingredients
- 5 oz green beans
- 1 oz pine nuts
- ⅜ oz oregano fresh (⅜oz is approx ½ of a ¾oz packet, leaves stripped from stems)
- 1 clove garlic roughly chopped
- ½ cup grated parmesan
- 2 tablespoon olive oil plus a little more drizzled over pasta
Instructions
- Trim the beans and put in a pan with water. Bring to the boil and boil for 2 minutes so the beans darken slightly and are tender, then drain and rinse in cold water.
- Lightly toast the pine nuts in a dry skillet/frying pan.
- Place the beans, pine nuts, oregano leaves, garlic and parmesan in a food processor and pulse until finely chopped. Stir in the olive oil and set aside until ready to use (it will keep refrigerated, with a layer of oil over it, for a week or more).
- Stir through hot pasta or use as a spread.
Notes
- Enough for 12oz box of pasta, approx.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
7g
(2%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Cholesterol
14mg
(5%)
Sodium
259mg
(11%)
Potassium
221mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
530IU
(11%)
Vitamin C
6.1mg
(7%)
Calcium
259mg
(26%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 259mg | 11% |
| Potassium | 221mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 259mg | 26% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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