Charred Green Beans With Lemon Verbena Pesto Recipes

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CHARRED GREEN BEANS WITH LEMON VERBENA PESTO



Charred Green Beans with Lemon Verbena Pesto image

Provided by Karen Adler

Categories     Side     Vegetarian     Backyard BBQ     Parmesan     Pine Nut     Green Bean     Grill     Grill/Barbecue     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 to 4

Number Of Ingredients 10

Green Beans
1 1/2 pounds slender green beans
2 teaspoons olive oil
Lemon Verbena Pesto
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

Steps:

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

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