Charred Green Beans with Lemon Verbena Pesto

Name: Charred Green Beans with Lemon Verbena Pesto
Ingredients: 1 1/2 pounds slender green beans; 2 teaspoons olive oil; 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves); 2 garlic cloves; 1/4 cup grated Parmesan cheese; 1/4 cup pine nuts or English walnuts; 1/2 cup olive oil; Fine kosher or sea salt and freshly ground black pepper to taste

4.7

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www.epicurious.com

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Servings: 3

Author : Karen Adler

green bean lemon verbena basil

Charred Green Beans with Lemon Verbena Pesto

Ingredients

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1 1/2 pounds slender green beans2 teaspoons olive oil1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)2 garlic cloves1/4 cup grated Parmesan cheese1/4 cup pine nuts or English walnuts1/2 cup olive oilFine kosher or sea salt and freshly ground black pepper to taste

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Instructions

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Step 1

Prepare a hot fire in your grill.

Step 2

Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.

Step 3

For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.

Step 4

Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.