Green Beans with Pecan Pesto |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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There will be more pecan pesto than you need for the beans, but it keeps well and can also be used on pasta, as a sandwich spread, or in potato salad. Ingredients:
1/2 cup pecans, toasted and chopped |
1/2 cup fresh flat-leaf parsley |
1/2 cup fresh cilantro |
1 large garlic clove, chopped |
1/2 cup extra-virgin olive oil |
4 lb haricots verts or other thin green beans, trimmed |
Directions:
1. Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
2. Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
3. Toss beans with half of pesto, or to taste.
4. Cooks' note: ·Leftover pesto keeps, chilled, 1 week. To prevent discoloration, cover surface with plastic wrap.
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