Green Beans with Mint Pesto
Author: Nicole
Ingredients
  • 3 cups fresh mint, thoroughly washed and patted dry
  • 1 medium clove of garlic
  • ¼ cup rosemary Marcona almonds (or blanched whole almonds and ½ teaspoon rosemary leaves)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ cup (or more) extra virgin olive oil
  • ¼ cup grated Parmigiano Reggiano cheese
  • Coarse sea salt and freshly ground pepper
  • 1 pound green beans
Instructions
  1. Combine mint, garlic, almonds (and rosemary leaves, if using), lemon zest and lemon juice in the bowl of a food processor and chop.
  2. Leaving the motor running, add olive oil in a slow, steady stream until mixture is moist (but not too oily).
  3. Add cheese, salt and pepper. Pulse until just mixed
  4. Process briefly to combine, then scrape into a bowl and cover until ready to use. Can be made a few hours in advance.
  5. Remove the ends of the green beans and place in a steamer basket set over an inch of water and cover.
  6. Place over high heat. Let cook for 8 to 10 minutes. Green beans are done when bright green and just tender. Be careful not to overcook them.
  7. Transfer green beans to a bowl and toss with 2 to 3 tablespoons of mint pesto. Serve immediately or at room temperature.
Notes
* You’ll have leftover pesto which you can save for some more green beans or serve with something else like lamb, shrimp or potatoes.
* This pesto freezes well so you can enjoy some summer flavors in the middle of winter.
Recipe by Riegl Palate at https://www.rieglpalate.com/green-beans-with-mint-pesto/