Filter
Reset
Sort ByRelevance
Jennifer Korpak Bechtel
Green beans salad with pesto, smoked chicken and egg
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the green beans in about 6 minutes and rinse with cold water.
-
Grind the pine nuts, Parmesan cheese, garlic and basil finely in a food processor. Add the oil, reduce briefly to a pesto and season with salt and pepper.
-
Season the green beans with the pesto.
-
Boil the eggs half-soft in about 4-5 minutes, let them scare and peel them. Halve the eggs.
-
Serve the green beans with the slices of smoked chicken and the soft-boiled eggs.
Blogs that might be interesting
-
20 minLuncholive oil, swede, dried sage, chicken bouillon, chicken livers, beef smoke, balsamic vinegar, oak leaf lettuce melange, Roquefort,oak leaf salad with chicken livers -
15 minLunchpork fillets, whipped cream, Japanese soy sauce, shawarma sandwiches, cucumber, romatomatics, winter carrot, oil,pita pork fillet with vegetables -
15 minLunchcucumber, carrots, paprika, Brown bread, cream cheese,colorful bread rolls -
20 minLunchfennel bulb, Red pepper, arugula, flat leaf parsley, cannellini bean, cooked ham strips, lemon, Parmesan cheese, olive oil, garlic, basil,bean-fennel salad with ham and basil oil
Nutrition
360Calories
Sodium0% DV0g
Fat38% DV25g
Protein46% DV23g
Carbs3% DV8g
Fiber0% DV0g
Loved it