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Basil Fetta & Bean Salad

  • 500g green beans, trimmed
  • 100g South Cape Fetta Basil Pesto, crumbled 
  • 2 tbsps extra virgin olive oil 
  • Finely grated rind of 1 lemon
  • 2 tbsps pine nuts, toasted 
  • Salt and freshly ground black pepper to taste

Steam or boil beans until just cooked but still crisp. Drain and cover immediately with cold water until cool. Drain well and arrange in a serving dish.

Combine remaining ingredients and toss through or spoon over beans just before serving

Serves 6.