Pesto Tossed Corn Leeks and Green Bean Side
Bright, fresh, and bursting with flavor, this Pesto Tossed Corn, Leeks, and Green Bean Side is a simple yet elegant dish that elevates any meal. Sweet corn kernels, crisp-tender green beans, and tender golden leeks are sautéed with fragrant garlic before being tossed in a vibrant basil pesto and a splash of zesty lemon juice. This versatile side dish is both quick and easy, coming together in just 25 minutes, making it perfect for weeknight dinners or holiday gatherings. With its medley of seasonal ingredients and the bold flavor of pesto, this vegetable side pairs beautifully with grilled meats, roasted chicken, or even as a standalone vegetarian delight. Healthy, vibrant, and irresistibly delicious, this recipe is a must-try for anyone who loves fresh, wholesome flavors.
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Recipe Information
Ingredients
- 2 cups sweet corn kernels (fresh or frozen)
- 1 cup green beans
- 2 medium stalks leeks
- 3 tablespoons basil pesto
- 1 tablespoon olive oil
- 2 small garlic cloves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon lemon juice
Instructions
Trim and slice the leeks in half lengthwise, then slice them into thin half-moons. Rinse thoroughly under cold running water to remove grit and pat dry.
Trim the green beans and cut them into 1-inch pieces.
If using fresh corn, cut the kernels off the cob. If using frozen corn, defrost and drain any excess water.
Mince the garlic cloves finely.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Add the sliced leeks to the skillet and cook for 3-4 minutes, stirring occasionally, until tender and lightly golden.
Toss in the green beans and cook for another 5 minutes, stirring occasionally, until they are crisp-tender.
Stir in the corn kernels and season with salt and black pepper. Cook for an additional 2-3 minutes until all the vegetables are heated through and evenly mixed.
Remove the skillet from heat and stir in the basil pesto and lemon juice, tossing to coat the vegetables evenly.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the pesto-tossed vegetables warm as a side dish for any meal. Enjoy!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 39.1 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
