Pesto Green Beans and Tomatoes

By JenHall

Yummy - very pretty with the beans & tomatoes - the vinaigrette was very tasty.

Ingredients

• Pesto Vinaigrette:
• 1 1/2 pounds fresh green beans, trimmed
• 1 pint small tomatoes, such as red grape, halved
• 1/4 cup Pesto Vinaigrette (see Recipe Center)
• Salt and freshly ground black pepper
• 1/2 cup Jayes Basil Pesto (see Recipe Center) or purchased basil pesto
• 3 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• Salt
• Ground white pepper
• In a bowl combine pesto, vinegar, and lemon juice. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate until ready to use or up to 3 days. Makes about 3/4 cup.

Details

Adapted from bhg.com

Preparation

Step 1

1. Cook beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.

2. In a large bowl toss green beans and tomatoes with Pesto Vinaigrette. Add additional vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours. Makes 6 to 8 servings.



Nutrition Facts (Pesto Green Beans and Tomatoes) Servings Per Recipe 6,
Calories 128,
Protein (gm) 4,
Carbohydrate (gm) 13,
Fat, total (gm) 8,
Cholesterol (mg) 1,
Saturated fat (gm) 1,
Monosaturated fat (gm) 2,
Dietary Fiber, total (gm) 5,
Sugar, total (gm) 5,
Vitamin A (IU) 1118,
Vitamin C (mg) 28,
Sodium (mg) 275,
Calcium (DV %) 40,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet