Green Beans with Mint Pesto |
Author: Nicole
- 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
- Combine mint, garlic, almonds (and rosemary leaves, if using), lemon zest and lemon juice in the bowl of a food processor and chop.
- Leaving the motor running, add olive oil in a slow, steady stream until mixture is moist (but not too oily).
- Add cheese, salt and pepper. Pulse until just mixed
- Process briefly to combine, then scrape into a bowl and cover until ready to use. Can be made a few hours in advance.
- Remove the ends of the green beans and place in a steamer basket set over an inch of water and cover.
- 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.
- Transfer green beans to a bowl and toss with 2 to 3 tablespoons of mint pesto. Serve immediately or at room temperature.
* 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/
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