It serves as a great “to go” addition for lunch or dinner vegetable. Cook 4 cups green beans whole to preserve maximum water soluble nutrients for about 5 minutes in boiling water until tender but still crisp, drain and cut into half inch pieces and set aside.
Why cut green beans into small pieces after cooking? By increasing the bean’s surface area we can increase the area to flavor with the pesto, which will make the salad much more delicious and easy to chew.
Next, combine in a food processor one tablespoon washed and fine-cut chives with ¼ cup each of fresh washed basil, parsley and spinach (stems removed) with 1 ½ oz toasted walnut pieces, 1 ½ oz toasted pecan pieces (Be sure to toast the nuts low and slow at 275°F to preserve the omega 3 benefits in walnuts), ¼ teaspoon salt, 1 ½ oz extra virgin olive oil and ½ teaspoon fresh chopped garlic. Pulse in processor until all ingredients are very finely minced but not pureed. Remove, combine with green beans and serve.
Just like we want our skin to look pretty—we want our food to look pretty! Now is the time to take advantage of nature’s seasonal bounty. I hope you enjoy the marvelous deep green colors of fresh cooked green string beans in this great tasting salad.
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