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  • Jennifer Galardi

Recipe: Pesto Green Bean Salad

Now that I no longer have as much time to spend in the kitchen as I once did, I can better empathize with those whose job doesn't include creating new recipes and long stretches of dedicated time to tend to a healthy lifestyle! I feel your pain. I am now always on the lookout for half healthy pre-made items to cut time in the kitchen and still put nutrition at the forefront. Enter Trader Joe's Vegan Kale, Cashew & Basil Pesto. I'm no vegan, but hear me out. It's tasty and a great companion to any vegetables. My only beef with it is the safflower/sunflower oil, but given it's not a main ingredient (it is found in the cashew butter), I make the compromise. I will not die from a few doses of seed oil. I had some already cooked green beans in the fridge and this vegan pesto green bean recipe was the perfect solution to a quick and easy dinner.

2 1/2 cups (6 oz. or about half a 12oz. bag) steamed green beans (lightly steamed or blanched if you really like that crunch)

2 tbsps. chopped walnuts

Squeeze of lemon (optional)

Dash salt

Protein add-on: Soft boiled egg and/or tuna

I take the pesto out about 10-15 minutes before I want to use so it's not super cold. Cook green beans or warm up in microwave or on stove. Add pesto and top with walnuts and lemon and salt. Add protein. Voila.

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