Giant Beans with Grape Leaf Pesto

Giant Beans with Grape Leaf Pesto

Giant Beans with Grape Leaf Pesto
Serves 6
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!
  1. 6 cups cooked Greek giant beans* (about 2 cups raw)
  2. 2 cups trimmed baby arugula
  3. 1 cup chopped fresh parsley
  4. 4 scallions, trimmed and finely chopped
  5. Grated zest of one lemon
  6. For the pesto
  7. 12 brined grape leaves, drained, blanched and trimmed
  8. 1 cup fresh mint leaves
  9. 4 garlic cloves, peeled and chopped
  10. 2/3 cup toasted pine nuts or toasted blanched almonds
  11. Salt and pepper to taste
  12. 2/3 cup extra virgin Greek olive oil or more, as needed
  13. * To cook the beans, soak them overnight then boil. Remove when tender but al dente and drain.
  1. 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.
  2. 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 //

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