Pesto Green Beans

Recipe from

Southern Living


1 cup packed basil leaves
1/2 cup chopped pecans, toasted
1/4 cup olive oil
3 tablespoons lemon juice
2 garlic cloves
1 teaspoon salt
1 pound fresh green beans, trimmed and steamed


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.

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