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MOZZARELLA PESTO & GREEN BEAN SALAD

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I have a herb garden in my back yard and my fresh basil grown in abundance. I love the smell of it. And there is nothing nicer than a fresh homemade pesto.

It is so easy to make and so versatile to use. It’s great with pasta, fish, chicken or steak or served as a dipping sauce with veggies or crusty bread.

Today I am using it to make this gorgeous mozzarella, green bean and tomato salad. I blanch the beans so they are bright and crunchy and the creamy mozzarella adds a layer of luxury.

I make it ahead of time and served it at room temperature with a crusty loaf of bread. It’s simply gorgeous and the colors remind me of the Italian flag. And we all know how much I love Italy.

I hope you enjoy this recipe as much as my family does xxx Chef MM

MOZZARELLA PESTO & GREEN BEAN SALAD

US (Imperial)

Print Ingredients

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 log of soft mozzarella cheese cut into ½ inch cubes
1 bottle marinated artichokesSalt & 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 is 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.

CHEF’S TIP
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.

SERVES 4-6

EU (Metric)

Print Ingredients

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 log of soft mozzarella cheese cut into1 cm cubes
1 bottle marinated artichokesSalt & 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 is 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.

CHEF’S TIP
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.

SERVES 4-6

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