Charred Green Beans with Lemon Verbena Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If you grow pole beans, you know that at first glance, you have only a few beans, and then suddenly there is an onslaught. That's when bean varieties like the green Blue Lake or the yellow wax beans can be stir-grilled with a bit of olive oil for a very simple yet satisfying dish to use the surplus of beans. When you're in the mood for a more robust sauce, try this lemony pesto tossed with the grilled beans right before serving. Editor's note: If you can't find lemon verbena leaves or even fresh lemon balm leaves, substitute basil pesto. Ingredients:
1 1/2 pounds slender green beans |
2 teaspoons olive oil |
1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves) |
2 garlic cloves |
1/4 cup grated parmesan cheese |
1/4 cup pine nuts or english walnuts |
1/2 cup olive oil |
fine kosher or sea salt and freshly ground black pepper to taste |
Directions:
1. Prepare a hot fire in your grill.
2. Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
3. For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.
4. Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.
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