GIANT BEANS WITH GRAPE LEAF PESTO ⁠

Discover the hidden versatility of grape leaves in Greek cuisine! Beyond the familiar dolmades, these flavorful leaves can elevate dishes in surprising ways. From grilled fish to meatloaf, and even an ancient yogurt pie, grape leaves add a unique twist to both traditional and modern recipes. But today, we’re taking grape leaves to a whole new level with an innovative pesto that you’ll be sure to add to your favorite Greek and Mediterranean dishes.

Giant Beans with Grape Leaf Pesto is from Season 1 of My Greek Table,. I blend the classic flavors of grape leaves and feta into a tangy, vibrant pesto that will forever change how you view this staple ingredient.
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Yes, you heard right!❗️This neo-traditional Greek Recipe from season 1️⃣ of My Greek Table marries classic ingredients like grape leaves and #feta into a tangy pesto that will forever change the way you think of grape leaves. ⁠

HERE IS THE RECIPE:
Ingredients
6 cups cooked Greek giant beans* about 2 cups raw
2 cups trimmed baby arugula
1 cup chopped fresh parsley
4 scallions trimmed and finely chopped
Grated zest of one lemon
For the pesto
12 brined grape leaves drained, blanched and trimmed
1 cup fresh mint leaves
4 garlic cloves peeled and chopped
2/3 cup toasted pine nuts or toasted blanched almonds
Salt and pepper to taste
2/3 cup extra virgin Greek olive oil or more as needed
* To cook the beans soak them overnight then boil. Remove when tender but al dente and drain.
Instructions
Rough-chop the grape leaves and place in a food processor with blade attachment. Place the mint or arugula garlic and nuts in the bowl of the processor, too. Pulse until the mixture is a dense paste. Gradually add olive oil, until the resulting sauce is thick but liquid. Season to taste with salt and pepper.
Combine the beans, arugula, chopped parsley, scallions and lemon zest in a serving bowl. Serve immediately.
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