Green Beans and Radish Salad with Tarragon Pesto Recipe
Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup olive oil
- 3 tablespoons grated parmesan cheese
- 1/8 teaspoon crushed red pepper flakes
- 1-1/2 pounds fresh green beans trimmed
- 1/2 garlic clove
- 2 cups thinly sliced radishes
- 1/2 cup pecan or walnut pieces toasted
- 1/4 cup tarragon leaves
- 1/4 teaspoon coarse sea salt or kosher salt
- 1-1/2 teaspoons white wine vinegar
- Carbohydrate 0.500203501055585 g
- Cholesterol 0.825000000353794 mg
- Fat 1.68663975198501 g
- Fiber 0.0809100013833768 g
- Protein 0.544855500625831 g
- Saturated Fat 0.365215575346002 g
- Serving Size 1 1 serving (3g)
- Sodium 72.9972750074646 mg
- Sugar 0.419293499672208 g
- Trans Fat 0.0644412750782259 g
- Calories 19 calories
Directions In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes. Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture. Yield: 10 servings. Originally published as Green Beans and Radish Salad with Tarragon Pesto in Taste of Home June/July 2016, p80 Print Add to Recipe Box Email a Friend
