Green Bean Salad with Nutty Pesto
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 493 mg | (49 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Walnut Pesto
- 0.333 cup Walnut
- 2 cups sweet Basil (packed)
- 1 clove garlic cloves
- ½ tsp kosher salt
- ¼ tsp freshly ground Black pepper
- ⅔ cup good-quality olive oil
- 1 Tbsp lemon juice
- ½ cup grated pecorino romano
- For Green Beans
- 16 ozs fresh Green beans (rinsed and trimmed)
- salt (for boiling)
Preparation steps
1.
For Walnut Pesto:
2.
In a nonstick skillet, dry roast the walnuts over medium-low heat, until golden brown and fragrant.
3.
In the bowl of a food processor, combine the toasted walnuts, basil leaves, garlic, salt and pepper and pulse until blended.
4.
Pour in the olive oil slowly until the mixture emulsifies.
5.
Spoon the pesto into a medium bowl and mix in the lemon juice and grated cheese. Taste and adjust salt and pepper to taste
6.
For Green Beans:
7.
Cook the green beans in salted boiling water until tender. Drain and toss with walnut pesto. Serve.
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