Name: Giant Beans with Grape Leaf Pesto
Prep time: 15 min
Ingredients: 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.)

RATING

SERVES

PREP TIME

15 min

RECIPES

Beans & Pulses

Crete

Main Courses

My Greek Table

Season #1

Print Recipe

Ingredients

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.

Instructions

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.