I realized today that perhaps the existence of this green bean salad should send fear exploding through the hearts of humankind, since it is its own metaphysical quandary, containing both garlic and mint, and by doing so, stinking up **and** freshening one's breath *simultaneously* WHICH CAN LEAD TO NO GOOD AND WILL NO DOUBT CAUSE A RIP IN THE SPACE-TIME CONTINUUM WHICH MEANS WE WILL ALL DIE SO IN TRANSLATION: THE EXISTENCE OF THIS GREEN BEAN SALAD MEANS *DEATH*!
*ducking as the FBI come running into my office and conviscate it*
(I made a half-batch of this, but I include the whole recipe. Just because. So neh.)
- 2 T. chopped walnuts
- 1 c. packed fresh mint leaves
- 1/2 c. packed fresh parsley leaves
- 1/3 c. olive oil
- 1 T. chopped fresh ginger
- 1 T. fresh lemon juice
- 1 clove garlic, minced (about 1 tsp.)
- 1/4 t. sugar
- 1/2 t. salt
- 1 1/4 lb. new potatoes, scrubbed and halved
- 1 lb. green beans, or 1/2 lb. green beans and 1/2 lb. wax beans, trimmed
Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.
Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.
Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer 4 to 5 minutes more, or until vegetables are tender. Drain.
Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.
(Original recipe from the Vegetarian Times)
And for the dazzling non-penis-toting lady-lovahs that I shamefully overlooked yesterday, my A-list of bad-ass female hotties: