Green bean and oregano pesto
A twist on a traditional pesto, this version has both aromatic herbs and green bean power!
Servings: 3 -4
Calories: 243kcal
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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
Calories: 243kcal | Carbohydrates: 7g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 259mg | Potassium: 221mg | Fiber: 3g | Sugar: 2g | Vitamin A: 530IU | Vitamin C: 6.1mg | Calcium: 259mg | Iron: 2.5mg
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