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Epicurious

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

  1. 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.

TagsGreen BeanBean and LegumeVegetablePecanNutParsleyHerbs & SpicesCilantroSideDinnerKetoDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy30 Minutes or Less5 Ingredients or FewerSimmerBlenderGourmet
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