2 to 3
, (about 2 small bunches)
, ends trimmed
- 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)
- 4 g,
- 7 g,
- 16 g,
- 2 g,
- 247 mg.
Kitchen Tip: Pesto can be made 2 days ahead.
Kitchen Tip: Save prep
time by using 1 cup store-bought pesto.