Green Bean with Pumpkin Seed Pesto
Salads • European
Description
Pumpkin seeds, especially when turned into pesto, become a vibrant flavor carrier that beautifully enhances green beans.
Ingredients
- Pumpkin seed oil 5 oz
- Olive Oil 0 fl oz
- Water 0 fl oz
- Lemon ½ pieces
- Garlic 4 cloves
- Ground Cumin ½ spoons
- Tomatoes 2 pieces
- Chinese green beans 10 oz
- Cilantro 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a dry skillet over medium heat, toast the pumpkin seeds, stirring occasionally. They should not remain raw, but also shouldn't turn brown; this will take about 5-6 minutes. Remove from heat, transfer the seeds from the skillet, and let them cool. Set aside 1 tablespoon of seeds and add the rest to a blender. Add olive oil, water, 4 cloves of garlic, ground cumin, the juice of half a lemon, and a pinch of salt. Tear the cilantro leaves from the stems, chop them finely, and add 1 tablespoon to the blender as well. Then, turn on the blender and puree everything for 30 seconds.
Step 2
Blanch the fresh bean pods by adding them to a pot of boiling salted water for 5–6 minutes. There is no need to cover the pot. Afterward, drain the water and immediately transfer the beans to a bowl filled with ice water; this will prevent them from cooking further and keep them crisp. After 2 minutes, remove the bean pods and place them on a large platter, drizzle with 2/3 of the dressing, and toss to combine.
Step 3
Slice the tomatoes into half-moons about 0.5 cm thick, remove the juice and seeds, and place them on top of the beans. Drizzle the remaining dressing over the tomatoes, and sprinkle with the remaining finely chopped cilantro and pumpkin seeds.
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