- 4 ounces Green beans
- 1 piece fresh Ginger root (about 10 grams)
- 2 sprigs smooth Parsley
- 4 sprigs Cilantro
- ½ Lime
- 3 tablespoons Vegetable stock
- 2 ounces Mozzarella (9% fat)
Rinse beans, drain, trim and cook for about 10 minutes in a pot of boiling salted water.
Meanwhile, peel the ginger and grate finely. Rinse the parsley and cilantro, shake dry and pluck the leaves.
Squeeze lime and mix the juice with ginger, parsley and cilantro leaves in a tall vessel.
Puree with an immersion blender and pour in the broth. Season the pesto with salt and pepper.
Drain and chop the mozzarella.
Drain the beans and arrange on plates with mozzarella. Spread pesto on top and serve.