I came up with this concoction of red pepper pesto sauce mixed up with some cooked green beans to use up a few veggies that were on their last legs. The crunch of the walnuts makes for an added bonus of texture and taste.
1 cup greens beans , blanched or steamed
3–4 ounces walnuts (reserve half for garnish)
1 red pepper, seeded and chopped into chunks
2 scallions, cut into thirds
Juice of half a lemon
¼ cup cider vinegar
2 tablespoons Dijon mustard
¼–½ cup cilantro
1 garlic clove
¼–½ teaspoon sea salt
¼ teaspoon black pepper
Place all ingredients except for green beans in a blender or small food processor and blend well. Mix ¼ cup of the red pepper pesto with cooked greens beans. Top with a dollop of pesto and some more walnuts.