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insalata verde, peas, fresh chives, edamame, onion whistle, green beans, green olives, goat cheese pesto

Salted

Ingredients

Recipe for 4 persons

Salad

20 Unit(s)
Green beans
12 Unit(s)
Large green pitted olives
1 Cup(s)
Frozen green peas
1 Cup(s)
Edamame (soybeans)
2 Unit(s)
Green onion

Pesto

45 Leaf(ves)
Basil
1 Unit(s)
Lemon juice
1 Tbsp
Pine nuts
1 Tbsp
Grated parmesan
1 Clove(s)
Crushed garlic

Garnish

140 Gr
Fresh goat cheese
4 Unit(s)
Pea sprouts
 Insalata verde, peas, fresh chives, edamame, onion whistle, green beans, green olives, goat cheese pesto

Preheat your Oven at 400 °F

  • Salad

    Finely chop in whistle the green onion.

    In a pot of boiling water, cook the peas, beans and edamame for 5 to 8 minutes. Remove from heat, drain and pour all the beans in ice cold water. Drain again.

  • Pesto

    Press the lemon.

    Bake the pine nuts for 5 min in the oven and infuse them when still hot in olive oil.

    Mix all the ingredients and blend in a blender

  • Plating

    Mix all the greens in a bowl with pesto.

    Pour in a plate and cover with pieces of goat cheese. Decorate with young sprouts.

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