Directions:
- Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
- Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
- Toss beans with half of pesto, or to taste.
- Cooks' note: ·Leftover pesto keeps, chilled, 1 week. To prevent discoloration, cover surface with plastic wrap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.3 Kcal (1416 kJ) | ||
| Calories from fat | 309.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.38g | 53% | |
|---|---|---|---|
| Sodium | 13.16mg | 1% | |
| Potassium | 120.45mg | 3% | |
| Total Carbs | 6.3g | 2% | |
| Sugars | 3.88g | 16% | |
| Dietary Fiber | 5g | 20% | |
| Protein | 2.18g | 4% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.04 Kcal (406 kJ) | ||
| Calories from fat | 88.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.86g | 53% | |
|---|---|---|---|
| Sodium | 3.78mg | 1% | |
| Potassium | 34.55mg | 3% | |
| Total Carbs | 1.81g | 2% | |
| Sugars | 1.11g | 16% | |
| Dietary Fiber | 1.43g | 20% | |
| Protein | 0.62g | 4% | |
| Vitamin C | 2.1mg | 12% | |
| Iron | 0.3mg | 5% | |
| Calcium | 11.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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