My grandparents had the most respectable fruit and vegetable garden. And, the pole beans seems to shoot up for miles. We would sit in the back yard and eat them right off the vine; we didn't care about washing them, or anything. This is, absolutely,one of my favorite salads. The beans are blanched, so they are tender, with a little crunch, still. You could use dried basil if you do not have your own pesto, but I happen to have a bunch of it, so it's what I used. I have to say, the combination of the pesto with the balsamic vinegar is what really makes this dish. Be careful not to use too much balsamic (only a cap), as it is sweet. Summer is right around the corner, so you should really try this! Salute!
*1 pound of organic green string beans (trimmed)
*3 tablespoons of basil pesto
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| Organic pole beans from our garden, 2011 |
*2 tablespoons for balsamic vinegar
* ½ teaspoon of garlic powder
1.) In a large pot, bring water to a boil and salt water liberally. Add the beans and blanch until they are limp but still have a little snap.
2.) Create an ice bath with a large bowl, a few cups of cold water and ice cubes, filling about 1/2 of bowl.
3.) When beans are blanched, strain water and add beans to the ice cubes. This will shock the beans so they stop cooking.
4.) In a small bowl, add pesto, garlic powder, olive oil and balsamic vinegar. Stir to incorporate.
5.) Transfer cooled beans to a clean, large bowl and toss thoroughly with pesto/basil vinaigrette.
6.) Allow to sit for at least 20 minutes to blossom.
7.) Serve at room temperature, warm, or cold.
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