Yield
Makes 6 servings

How to Make It

Step 1

Process basil, 1/4 cup pecans, olive oil, and next 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Remove 1/2 cup pesto, and reserve for other uses. Toss hot green beans with remaining pesto; sprinkle with remaining 1/4 cup pecans.

Step 2

NOTE: Spoon leftover pesto into a airtight container; refrigerate up to 2 weeks, or freeze up to 3 months.

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