Green Beans with Pecan Pesto
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.
4.1
(7)
Cooks' note:
·Leftover pesto keeps, chilled, 1 week. To prevent discoloration, cover surface with plastic wrap.
Recipe information
Total Time
25 minutes
Yield
Makes 6 to 8 servings
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
Preparation
Step 1
Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
Step 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.
Step 3
Toss beans with half of pesto, or to taste.
