French Bean Salad with Lovage Pesto
A light, warm salad of french beans, lovage pesto and mozzarella. Ideal for a quick, healthy lunch or dinner.
For the salad:
- 200 g french beans
- 200 g baby mozzarella balls
- 1/2 lemon wedges
- 1 clove garlic sliced
- 1 tsp rapeseed oil
For the lovage pesto:
- 20 g lovage leaves
- 100 g rapeseed oil cold pressed
- 20 g pumpkin seeds
- 15 g parmesan grated
- 2 garlic cloves
- zest and juice from half of lemon
To make the pesto, put lovage leaves, garlic, parmesan and pumpkin seeds in a food processor and pulse several times until a coarse paste is formed. Add lemon zest and juice as well as the oil and continue processing. Season with salt.
The recipe will only asks for a teaspoon of pesto, so you can put the remaining lovage pesto in a jar and store in the fridge for 3-4 days.
Blanch the french beans in salted boiling water for 2-3 minutes, then remove into a bowl of ice to preserve the vibrant green colour.
To make the salad, gently fry the sliced garlic in a non stick pan drizzled with rapeseed oil. Add the french beans and a teaspoon of pesto and stir until just warm. Transfer the salad to a plate, add the baby mozzarella balls on top and serve immediately.Serve with a wedge of lemon on the side.
If you can't find fresh lovage, you can replace it with basil, to make a variation of the classic basil pesto.
The salad can be made in advance for your lunch box, as it stores well in the fridge.
Special equipment needed for this recipe: