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Pesto Green Beans

Yield Makes 6 servings

Ingredients

  • 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

How to Make It

  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.

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