Warm Bean Salad with Cashew & Kale Pesto

Name: Warm Bean Salad with Cashew & Kale Pesto
Yield: Serves 6
Cuisine: Italian
Ingredients: ½ cup (60 g) unsalted cashews or hazelnuts, toasted, plus some extra for garnish; ½ cup (60 g) unsalted cashews or hazelnuts, toasted, plus some extra for garnish; ½ cup (60 g) coarsely grated Parmesan cheese; 2 small cloves garlic, pressed; About ⅓ cup (75 ml) grapeseed oil or light olive oil; About ⅓ cup (75 ml) grapeseed oil or light olive oil; 2¾ ounces (75 g) baby kale; Juice of 1 lemon; Sea salt; Scant 1 cup (150 g) frozen cooked shelled fava beans; 4 cups (250 g) sugar snaps and/or snow peas; 4 cups (250 g) sugar snaps and/or snow peas; 4 cups (250 g) haricots verts or green beans; 4 cups (250 g) haricots verts or green beans; Grated zest of 1 lemon

Preparation info

Serves
6

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

This is an easy side dish for serving a lot of people. I use haricots verts, sugar snaps, and fava beans (frozen, just as good as fresh), but you can of course choose peas, snow peas, edamame, flageolets (precooked), or what have you. It’s the mix of green beans that lends it such a rich flavor.

Ingredients

For the Pesto

½ cup (60 g) unsalted cashews or hazelnuts, toasted, plus some extra for garnish
½ cup

Europe
Italy
Side dish
Mediterranean
Gluten-free
Vegetarian

Method

Prepare

Make the pesto: Combine all the ingredients in a food processor and pulse to puree.

Make the salad: Bring a saucepan of water to a boil. Throw in some salt. Blanch the vegetables one kind at a time, each very briefly: less than 4 minutes! The haricots verts maybe a little longer but the rest really short. Rinse them immediately under cold water, to stop the cooking pro