Spring Beans With Artichoke Lemon Pesto Sauce

Posted by in Recipes on Sep 25, 2012 . .


½ pound fresh green beans
½ pound fresh sugar or snap peas, trimmed
2 tablespoons Olive Cart Artichoke Lemon Pesto
2 tablespoons Olive Cart California Arbequina Olive Oil
2 tablespoons fresh lemon juice
1 tablespoon Lemon Wasabi Mustard (recipe to follow)
Olive Cart Michigan Flaked Sea salt 
 black pepper, to taste


  1. Bring a large pot of water to a boil over high heat. Add green beans and cook until just bright green, about 2 minutes. Remove from water; rinse under cold water and drain. Repeat with peas.
  2. Meanwhile, combine remaining ingredients in a blender; puree until smooth.
  3. To serve, arrange beans and peas on a serving plate. Drizzle sauce over; serve immediately.

Lemon Wasabi Mustard:

3 tbsp yellow mustard
1 tbsp Olive Cart Lakefront Lemon Olive Oil
1 tbsp Olive Cart Asian Wasabi Olive Oil

Combine all ingredients till emulsified.

Last update: Feb 24, 2018
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