These Parsley Pesto Green Beans make a delicious meal that’s gluten free, vegetarian, easy to prepare and different than your normal egg dish!
I have been eyeing the last of our green beans for the past couple of days. They didn’t do very well this year since I planted them too close to a few other veggies and I didn’t steak them up very well. Honestly, I thought they were dead so the other day when I noticed there were a few beans still hanging on, I knew I had to make something delicious out of them. I harvested the last of what we had and it was just enough for a little plate of one. My studly husband is IronMan training so he’s at the gym after work every night anyway, and he needs some solid training dinners; i.e. much more than these beans.One thing we didn’t have this year that we normally do, a ton of basil. But we do still have a crapton of parsley so I made a quick parsley pesto to go with the beans.All I had for nuts were sliced almonds (I usually prefer hazelnuts in my pesto), so I just toasted about a tablespoon of them, added them with a packed cup of fresh picked parsley, parm, some garlic, salt, lemon juice, and olive oil.Blended up into parsley deliciousness.And mixed with the beans after a quick blanch and a touch more parm and a another toss of the beans to mix the parm in. Mmmm.And then, to round it out for dinner for me, a poached egg. Beans cooked with just the right amount of crunch, plus the fresh, bright pesto with garlic and almond flavors all brought together with a yummy runny oak.
My poached eggs still aren’t very pretty, but that’s ok, it didn’t last long anyway!
Parsley Pesto Green Beans and Egg
- Fresh green beans - a handful or 12-15 beans
- 1 cup of packed fresh parsley
- 2 small garlic cloves
- 1 tablespoon of olive oil
- 1 tablespoon of parm cheese
- 1 tablespoon of sliced almonds toasted (or pine nuts, hazelnuts, walnuts)
- 1 teaspoon of lemon juice
- 1/4 teaspoon of salt
- 1 egg
- splash of white vinegar
- Add parsley, garlic, almonds, parm, lemon juice, salt, and oil to a mini prep processor and blend (or double and make in normal food processor to store and use later). Add additional oil if looser consistency is desired.
- Clean and trim beans and blanch for 2-3 minutes. Remove from pot with tongs, shaking excess water off and put on a plate.
- Stir the same pot of hot water and add splash of white vinegar. When water has returned to a boil, stir water again and add egg in the middle of the spinning water (it will help prevent the white from 'feathering' out) and remove from heat. Cover and let sit for 4- 5 minutes.
- Add pesto to beans and mix so the beans are all coated. Add more shredded parm cheese if desired.
- When egg is done, gently place on top of beans and enjoy!