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🍽️ Oven Bean Salad with Cheese and Pesto

280 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius using top and bottom heat.
  2. 2. Fill a large pot with two liters of water and add some salt.
  3. 3. Wash the beans thoroughly and cut off the hard ends.
  4. 4. Bring the salted water in the pot to a boil.
  5. 5. Add the beans to the boiling water and cook them for about 8 to 10 minutes until they are al dente.
  6. 6. Remove the beans from the pot using a slotted spoon.
  7. 7. Let the beans cool in a sieve and drain them well.
  8. 8. Peel the garlic and halve the cloves.
  9. 9. Wash the basil and shake it dry.
  10. 10. Remove the thick stems from the basil.
  11. 11. Heat a pan without fat over medium heat.
  12. 12. Roast the pine nuts in the pan for about 2 minutes until they are golden brown.
  13. 13. Place the pine nuts, basil, and garlic into a tall container.
  14. 14. Add olive oil and blend the ingredients into a creamy sauce.
  15. 15. Season the sauce with salt.
  16. 16. Wash the peppers and remove the seeds.
  17. 17. Cut the peppers into thin strips.
  18. 18. Place the drained beans in a bowl.
  19. 19. Mix the beans with the basil sauce and the pepper strips.
  20. 20. Transfer the mixture into a baking dish.
  21. 21. Sprinkle Parmesan cheese over the salad.
  22. 22. Bake the salad in the oven for about 10 minutes until the cheese is melted and bubbly.
  23. 23. Carefully remove the baking dish from the oven.
  24. 24. Serve the bean salad hot.

Nutrition per serving