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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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch, Main Course
Cuisine: Mediterranean
Servings: 2
Author: Andra Constantinescu


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
  • salt


  • 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: