Green Beans and Radish Salad with Tarragon Pesto

Name: Green Beans and Radish Salad with Tarragon Pesto
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10 servings.
Ingredients: 1-1/2 pounds fresh green beans, trimmed; 2 cups thinly sliced radishes; 1/2 cup pecan or walnut pieces, toasted; 1/4 cup tarragon leaves; 3 tablespoons grated Parmesan cheese; 1/2 garlic clove; 1/4 teaspoon coarse sea salt or kosher salt; 1/8 teaspoon crushed red pepper flakes; 1-1/2 teaspoons white wine vinegar; 1/4 cup olive oil

Whichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia

Ingredients

1-1/2 pounds fresh green beans, trimmed
2 cups thinly sliced radishes
1/2 cup pecan or walnut pieces, toasted
1/4 cup tarragon leaves
3 tablespoons grated Parmesan cheese
1/2 garlic clove
1/4 teaspoon coarse sea salt or kosher salt
1/8 teaspoon crushed red pepper flakes
1-1/2 teaspoons white wine vinegar
1/4 cup olive oil

Directions

In a 6-qt. stockpot, bring 8 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry. Toss together beans and radishes.
Place pecans, tarragon, cheese, garlic, salt and pepper flakes in a small food processor; pulse until chopped. Add vinegar; process until blended. Continue processing while gradually adding oil in a steady stream. Toss with bean mixture.

Nutrition Facts

1 cup: 115 calories, 10g fat (1g saturated fat), 1mg cholesterol, 89mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Originally published as Green Beans and Radish Salad with Nut Pesto in Taste of Home June/July 2016