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Mozzarella Pesto & Green Bean Salad

Ingredients

Scale

FOR THE PESTO

  • 2 cups packed fresh basil leaves
  • ¼ cup pine nuts
  • 1 to 2 garlic cloves
  • 2/3 cup extra-virgin olive oil
  • ½ cup grated Parmesan cheese
  • Coarse Salt & pepper to taste

FOR THE SALAD

  • 1 bag of green beans/haricot verts trimmed
  • 1 pack of cherry tomatoes halved
  • 1 16 oz/450 g log of soft mozzarella cheese cut into ½ inch cubes
  • 1 8 oz /225 g bottle marinated artichokes
  • Salt & pepper to taste
  • 1 cup of pesto (see below) – Use a cup of store-bought pesto if you are in a rush

Instructions

FOR THE PESTO

In a blender or food processor pulse the basil, pine nuts, and garlic, until coarsely chopped. With the machine running, slowly add olive oil until the mixture forms a smooth and thick consistency. Transfer the pesto to a large serving bowl and mix in the cheese.

FOR THE SALAD

Blanch the green bean in boiling water for 2 minutes and then soak in an ice bath for 2 minutes to stop cooking. Dry the beans so there is no water. Halve the cherry tomatoes and cube the mozzarella. Coarsely chop the marinated artichokes.

Toss all the ingredients with the pesto to coat. Adjust salt & pepper to taste. Garnish with some shredded fresh basil and serve at room temperature.

SERVES 4-6

Notes

If freezing, transfer to an air-tight container before adding cheese. Drizzle olive oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Find it online: https://melissamayo.com/recipe/mozzarella-pesto-green-bean-salad/