Kitchen Tip: Pesto can be made 2 days ahead.
Kitchen Tip: Save prep time by using 1 cup store-bought pesto.
Pesto green beans
By ChatelaineThis article has not been rated yet.
PREP TIME
15 min
TOTAL TIME
20 min
Serves
8
Photo, Roberto Caruso.
Ingredients
- 2 to 3 garlic cloves
- 4 cups packed basil leaves , (about 2 small bunches)
- 1/2 cup toasted slivered almonds
- 1/3 cup grated parmesan
- 2 tbsp lemon juice
- 1/2 tsp salt
- 1/2 cup olive oil
- 680 g green beans , ends trimmed
- 1 tbsp lemon zest
Instructions
- DROP garlic through spout of a food processor while it’s running. Add basil, almonds, Parmesan, lemon juice and salt. Pulse until finely chopped. With motor still running, slowly add oil, pausing after every couple of tbsp to scrape down side with a spatula.
- BRING a large pot of water to a boil. Add green beans and cook until tender-crisp, 3 to 4 min. Drain, then return beans to pot. Add pesto; stir to coat. Transfer to a serving dish. Sprinkle with lemon zest.
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Nutrition (per serving)
- Calories
- 179,
- Protein
- 4 g,
- Carbohydrates
- 7 g,
- Fat
- 16 g,
- Fibre
- 2 g,
- Sodium
- 247 mg.
FILED UNDER: Christmas Holidays stove-top vegetables winter
