Saturday, May 5, 2012

Green Bean and Cilantro Pesto

This recipe is a great way to use those garden green beans when they are growing faster than you can eat them. It’s an excellent dip for chips or crackers, can be spread on bread, or serve it as a side dish for a Mexican-themed dinner.


3 cups “snapped” green beans
1/3-1/2 c. fresh cilantro (loosely packed – equivalent of a little more than half a “bunch”)
2 hard-boiled eggs
¼ c. mayonnaise
1-1/2 tbsp. lemon juice
1 tbsp. oil (olive oil or grape seed oil)
1 tsp. onion powder or one thin slice of raw onion
salt to taste


Hard boil the eggs. “Snap” the green beans (trim the ends and remove all strings if they have a tough vein). Steam the green beans until just tender.

Combine the hard-boiled eggs, steamed green beans, cilantro, oil, and lemon juice in a food processor and whirl until coarsely chopped. Then add all other ingredients and whirl again briefly.

 Eat well, be well, live deliciously!

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