Pesto Green Beans is s super delicious dish that is easy and quick to make. Green beans are available almost year round and whipping this up for a weekly meal is a delicious and nutritious way to get some green in.
Cleaning green beans at least fresh green beans can be tedious but you can solicit help. You have to snip off the stem end and you are good to go. One secret to this dish is to make all the pieces as close to the same size as you can. Consistency in size creates consistency in cooking so having all the beans about the same length will render consistent results.
I like to snap beans watch TV or just sitting somewhere comfortable. You don’t have to stand over the sink and try to snap a bunch of beans. You can also make the pesto ahead of time as it will keep for a few weeks tucked nicely into the refrigerator. Store bought pesto is also good just make sure to get a good brand and watch the ingredients.
I love to make my own pesto especially in the summer when the basil and spinach are busting out of the garden. Pesto adds flavor to many other dishes as well so double the batch and enjoy!
Pesto Green Beans
Ingredients
- 1/4 cup Basil
- 1/4 cup Spinach
- 1 oz Toasted walnuts
- 1 dash Salt
- 1 oz Extra Virgin Olive Oil
- 1 clove Garlic
- 3 cup Green Beans
- 1/4 cup finely shredded Parmesan cheese optional
Instructions
- Mix first 4 ingredients in food processor until coarsely chopped.Add olive oil and garlic and puree. Fill 6 quart sauce pot with water and hear to boiling. Blanch green beans for 5 minutes or until tender. Drain green beans and make sure they are dry and toss with pesto. Serve while hot.Can be frozen and reheated easily.
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