1 pint small tomatoes, such as red grape halved
¼ cup Pesto Vinaigrette
Salt and pepper
1. Cook green beans, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. Drain and rinse under cool water. Drain and pat dry with paper towels.
2. In a large bowl, toss green beans and tomatoes with pesto vinaigrette. Add additional pesto vinaigrette, if desired. Season to taste with salt and pepper. Serve immediately or chill in the refrigerator up to 8 hours.
Makes 6 to 8 servings
½ cup Texas Basil Pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
¼ cup extra virgin olive oil
Salt and ground white pepper
1. In a bowl combine pesto, vinegar and lemon juice.
2. Slowly add olive oil in a thin stream, whisking until combined. Add salt and pepper to taste. Refrigerate up to 3 days.
Makes about ¾ cups
Texas Basil Pesto
½ cup extra virgin olive oil
1½ cups fresh baby spinach; stems removed
¾ cups fresh basil leaves
½ cup Pecan Valley Pecan Pieces
6 ounces Asiago cheese, grated
3 large cloves garlic, peeled and quartered
1. Combine 2 tablespoons of the oil, the spinach, basil, pecans, cheese and garlic. Cover and process until nearly smooth, stopping processor and scrapping sides as necessary.
2. Drizzle in remaining olive oil until mixture is smooth.
1. Coarsely chop spinach, basil, pecans and garlic on a cutting board, in a blender combine all ingredients.
2. Cover and blend until mixture is smooth.
1. Place pesto in an airtight container. Cover and refrigerate for 1 or 2 days of freeze up to 1 month
Makes about 1¾ cups