Serves 6

What You’ll Need for Green Bean with Ginger Pesto:

Measuring Cups & Spoons
A Food Processor
A Spatula
A Large Mixing Bowl
Salad Spoons
A Large Sauce Pot with a Cover
A Sharp Kitchen Knife



1 1/2 LBS Green Beans, Trimmed


1/2 Cup Basil, Chopped
1/4 Cup Mint, Chopped
1/3 Cup Pine Nuts
1 Inch Piece of Ginger Root (About an ounce)
1/3 Cups Lime Infused Olive Oil
2 Tbsp Sicilian Lemon White Balsamic
1 Tsp Sea Salt, Split


How To Put It Together:

  1. To the small bowl of the food processor, add the basil, mint, pine nuts, ginger root and half the sea salt; process until broken down to a bread crumb like texture. Through the pour spout, add the Sicilian lemon white balsamic and the lime infused olive oil and process to a rough pesto consistency; transfer it to a large mixing bowl and it set aside for now.

  3. Fill a pot 3/4 full with water and add 1/2 teaspoon sea salt. Place the pot over high heat and bring it to a boil; add the green beans. Return the pot to a boil and cook the green beans for 4 Using tongs, transfer the beans to the pesto bowl. Toss the beans thoroughly until completely covered with the pesto.

  5. Serve and enjoy!


Nina’s Tasty Tip:

This dish can be served warm or cold. It makes a great picnic dish served cold.