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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup packed basil leaves |
1/2 cup chopped pecans, toasted |
1/4 cup olive oil |
3 tablespoons lemon juice |
2 garlic cloves |
1 teaspoon salt |
1 pound fresh green beans, trimmed and steamed |
Directions:
1. Process basil, 1/4 cup pecans, olive oil, and next 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Remove 1/2 cup pesto, and reserve for other uses. Toss hot green beans with remaining pesto; sprinkle with remaining 1/4 cup pecans.
2. NOTE: Spoon leftover pesto into a airtight container; refrigerate up to 2 weeks, or freeze up to 3 months.
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