Green Bean Pesto

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 15 MINS

Recipe Image

This riff on the Italian classic is bright, velvety and spoon-licking delicious. I like to toss it with bite size pasta like Orcchiette pasta so the sauce fills in all the nooks and crannies.

INGREDIENTS

* 10-12 ounces green beans, washed and trimmed

* 1 cup basil, packed

* 1 cup olive oil

* 1/2 cup almonds or pine nuts, coarsely chopped

* 1/2 cup pecorino Romano or Parmesan and more for serving

* 1-2 gloves garlic, minced

* Salt and freshly ground pepper to taste

INSTRUCTIONS

1. Add green beans to pot of salted boiling water.
2. While you wait for the water to boil, put the olive oil, garlic and pinenuts into a high-speed blender and blend until smooth. Add basil and cheese and blend again for 30 seconds.
3. When the water is boiling, and the beans and cook for three minutes. Strain and immediately add the beans to the olive oil cheese basil mixture in the blender and blend until very smooth.
4. Toss with your favorite bite-size pasta and shower with pecorino Romano, kosher salt and freshly ground pepper to taste.

NOTES

Double Duty Recipe: make an extra batch of the pesto and spoon over roasted veggies, chicken or fish for a completely different meal later in the week.

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