Green Bean Salad with Pesto and Hazelnuts
FROM SUBSTACK
I generally prefer green beans chilled for a salad rather than steamed and warm, especially in the summer, so it was moving in a salad direction. I noticed a partial tub of store-bought Rana pesto, some hazelnuts, and a hunk of Parm. I asked Meryl about the homemade pesto she said she had ravaged her basil plant to make, but, alas, it was frozen, so, in the spirit of resourcefulness, I decided to use the Rana pesto. I’d seen it in my grocery store and had been wondering how it was, because I’m always looking for good store-bought items to try out and share with my readers. Well, it turns out it is very good! So good that one of our teenage guests asked if it was OK if she finished the green beans. I mark that as a win!
Serves 4
12-16 ounces green beans, trimmed
2 tablespoons basil pesto
1/4 cup toasted, skinned hazelnuts
Flaky salt and freshly ground pepper
Hunk of Parm
Bring a large saucepan of salted water to a boil. Add the green beans and cook until bright green (if they’re really fresh, you’ll start to hear a popping sound), about 2 to 3 minutes after returning to a boil.
Drain, rinse with cool water, and refresh in a bowl of ice water until completely cool. Drain again and pat dry with a clean dishcloth or paper towels. You can even spin them in a salad spinner.
Toss with the pesto and salt and pepper to taste (the Rana is pretty salty, so I just used a little flaky salt on top). Chill until needed.
For a complete explanation of how to toast and skin hazelnuts, click here. Chop the toasted hazelnuts until some of the pieces are quite small, so they cling to the green beans.
Arrange the beans on a platter, sprinkle with the hazelnuts, sprinkle with some flaky salt and pepper. Use a vegetable peeler to shave as much cheese as you like over top.
