Green Bean Pesto Salad with Almonds

By Hklbrries

Ingredients

• 1 1/2 pounds fresh green beans, cut into 2-inch pieces
• 1/2 cup slivered almonds
• 10 sun-dried tomatoes, sliced
• 1/4 cup prepared pesto sauce
• 1 tbsp freshly grated Parmesan cheese, for garnish

Details

Servings 4

Preparation

Step 1

To blanch green beans, cook in boiling water for 2 to 3 minutes; drain, then plunge the green beans into cold water to stop the cooking process. Meanwhile, place almonds on a cookie sheet and toast in the oven at 300 F for 5 minutes.

Toss green beans, almonds, sun-dried tomatoes and pesto sauce together in a serving bowl. Garnish with Parmesan cheese, then serve on chilled plates.