Sunday, December 6, 2009
Recipe: Green beans with pecan pesto
I love to make pestos of all kinds, varying the ingredients -- different herbs instead of or along with the traditional basil, various nuts in place of the pine nuts, and so on. This pecan version is a healthy-foodie winner as it has no cheese and less oil than many pesto recipes do.
If you have leftover pesto, wrap two-tablespoon portions in plastic wrap and freeze. Defrost and use with pasta, in a salad dressing or even as a sandwich spread.
Recipe: Green Beans with Pecan Pesto Serves 6
1/2 cup chopped pecans, toasted
1/2 cup fresh cilantro, packed
1/2 cup Italian parsley, packed
1 large clove of garlic, minced
1/3 cup extra-virgin olive oil
3 pounds French green beans (or haricots verts)
Puree all ingredients except beans in a food processor until smooth.
Cook beans in boiling salted water until crisp-tender. Drain and rinse in cold water to stop cooking.
Toss beans with one-half of the pesto, or more if you want. Season with salt and pepper, to taste.