This “Funky Pesto” reimagines the classic Italian sauce by incorporating the smoky sweetness of a roasted red pepper alongside fresh parsley and cilantro. The result is a vibrant, complex green sauce that pairs beautifully with the earthy crunch of blanched green beans. Unlike traditional basil pesto, this version offers a brighter, more aromatic profile thanks to the addition of cilantro and toasted walnuts. Its a quick, no-cook sauce (aside from blanching the beans) that comes together in minutes, making it perfect for busy weeknight dinners or as a light summer salad. The rich olive oil binds the ingredients into a creamy emulsion, while the Asaigo cheese adds a subtle tang. Serve it warm for a comforting side or chilled for a refreshing starter. This dish proves that simple, high-quality ingredients can create a truly memorable culinary experience without the need for complicated techniques.
Funky Pesto With Green Beans
Description
This "Funky Pesto" reimagines the classic Italian sauce by incorporating the smoky sweetness of a roasted red pepper alongside fresh parsley and cilantro. The result is a vibrant, complex green sauce that pairs beautifully with the earthy crunch of blanched green beans. Unlike traditional basil pesto, this version offers a brighter, more aromatic profile thanks to the addition of cilantro and toasted walnuts. Its a quick, no-cook sauce (aside from blanching the beans) that comes together in minutes, making it perfect for busy weeknight dinners or as a light summer salad. The rich olive oil binds the ingredients into a creamy emulsion, while the Asaigo cheese adds a subtle tang. Serve it warm for a comforting side or chilled for a refreshing starter. This dish proves that simple, high-quality ingredients can create a truly memorable culinary experience without the need for complicated techniques.Ingredients
Directions
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Fill a large pot with water and bring to a boil; add a pinch of salt.
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Blanch the green beans in the boiling water for 2-3 minutes until crisp-tender.
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Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process; drain well and pat dry.
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Peel and seed the roasted red pepper if not already prepared.
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Place the red pepper, parsley, cilantro, and toasted walnuts in the work bowl of a food processor.
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Pulse until the mixture is finely chopped and combined.
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Add the grated Asaigo cheese to the food processor and pulse to incorporate.
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With the machine running, slowly drizzle in the olive oil until the pesto is smooth and emulsified.
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Season the pesto with salt and pepper to taste.
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Place the blanched green beans in a large mixing bowl.
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Add the pesto to the green beans and toss gently until evenly coated.
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Taste and adjust seasoning with additional salt or pepper if needed.
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Transfer to a serving bowl and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 7.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 1.8g1%
- Dietary Fiber 0.6g3%
- Sugars 1.1g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
