Green Beans With
Pecan Pesto

Serves 6 to 8

Left-over pesto will keep for 1 week, chilled. To avoid discoloration, be sure to cover the surface with plastic wrap.

FOR PECAN PESTO:
•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 thin green beans or haricots verts, trimmed

MAKE PESTO:

Blend all pesto ingredients with salt and pepper to taste in a blender until almost smooth.
Cook beans in boiling salted water unit crisp-tender, 3 to 5 minutes. Transfer to bowl if use and cold water to stop cooking and drain well. Toss beans with half of pesto, or to taste.

Green Beans With Pecan Pesto

Courtesy Oxmoor House, Inc. "Light and Easy Cooking Collection"