Green Beans Tossed with Sunflower Seed Pesto
This post on Green Beans with Sunflower Seed Pesto, is all about the sheer happiness of a spontaneous creation. It offers a great take on pest that is nut free.
While my children are very good about their veggies. Pesto is a great way to incorporate them in your diet. This variation with sunflower seeds keeps it nut free and nutritious.
The Story of Green Beans Tossed with Sunflower Seed Pesto
As for the children, with my daughter now officially reaching middle school status. I realize that most of their friends have minds of their own and a lot of them do eat surprisingly healthy. I have actually noticed an increasing trend of vegetarianism amid the kids as well. Irrespective of their reasons (some health and some others compassion). It is never a bad thing to lean more towards plant based foods. There are still times, when I see children excited about a random dish I make and I have a woo hoo moment!
And, I realize dear reader, at this point you probably feel that I seriously need a life. But hey, life is about the simple things. It is these little triumphs that make me happy. And yes, this recipe is one of those that generated a woo hoo moment!
I had first heard about a sunflower seed pesto, while chancing upon this site, and while what I created is very different, I loved the idea of replacing sunflower seeds with nuts as it takes care of a lot of allergy issues when it comes to kid friendly food. Since, in this dish I keep the texture grainy, we have the concept of a pebbled pesto. I
If you are still on a the lookout for an unusual labor day recipe or something for that back to school potluck, this might just be the one. Two other seasonal pesto recipes include my chive pesto and green pea and almond pesto.
A simple and nutritious take on string beans, that is very easy and very flavorful.
Ingredients
- 1.5 teaspoon salt
- 1 pound of string beans (a combination of green and yellow works well)
- ½ cup of extra virgin olive oil
- ½ teaspoon red cayenne pepper
- 2 pods of minced garlic
- 1.5 cups of coarsely chopped sweet basil leaves
- 1 tablespoon red wine vinegar
- 1 teaspoon brown sugar
- ¾ cup unsalted and UN-roasted sunflower seeds
- 10 to 15 cherry tomatoes
- 1 small red onion, thinly sliced
Instructions
- Heat a large pot of water until boiling and add in about ½ teaspoon of salt. While this is happening, prepare a large bowl with lots of ice cubes.
- Once the water begins to boil add in the green beans and cook for about 4 minutes, until the beans the tender crisp. Drain the beans in a colander and place quickly over the ice cubes.
- Place the olive oil, remaining salt, cayenne pepper, minced garlic, basil leaves, vinegar, sugar, sunflower seeds in the bowl of a food process and process for about 3 minutes, until the mixture is well mixed but still grainy.
- Place the beans in a mixing bowl and add in the prepared pesto and toss well.
- Quarter the cherry tomatoes and mix in with the red onions. Serve immediately or alternately keep in the refrigerator until ready to use.