Giant Beans with Grape Leaf Pesto
One of my favorite recipes from Season 1 of My Greek Table. You can make a Greek-inspired pesto with grape leaves and feta, and think of this traditional product well beyond its most famous dish, dolmades!
- 6 cups cooked Greek giant beans* (about 2 cups raw)
- 2 cups trimmed baby arugula
- 1 cup chopped fresh parsley
- 4 scallions, trimmed and finely chopped
- Grated zest of one lemon
- For the pesto
- 12 brined grape leaves, drained, blanched and trimmed
- 1 cup fresh mint leaves
- 4 garlic cloves, peeled and chopped
- 2/3 cup toasted pine nuts or toasted blanched almonds
- Salt and pepper to taste
- 2/3 cup extra virgin Greek olive oil or more, as needed
- * To cook the beans, soak them overnight then boil. Remove when tender but al dente and drain.
- Rough-chop the grape leaves and place in a food processor with blade attachment. Place the mint or arugula garlic and nuts in the bowl of the processor, too. Pulse until the mixture is a dense paste. Gradually add olive oil, until the resulting sauce is thick but liquid. Season to taste with salt and pepper.
- Combine the beans, arugula, chopped parsley, scallions and lemon zest in a serving bowl. Serve immediately.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/