Pesto green beans

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PREP TIME

15 min

TOTAL TIME

20 min

Serves

8

Pesto green beans

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.

Chatelaine Quickies: Thanksgiving sandwich

Nutrition (per serving)

  • Calories
  • 179,
  • Protein
  • 4 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 16 g,
  • Fibre
  • 2 g,
  • Sodium
  • 247 mg.

Kitchen Tip: Pesto can be made 2 days ahead.

Kitchen Tip: Save prep 
time by using 1 cup store-bought pesto.