Green Beans with Pistachio Mint Pesto

★★☆☆☆
Prep: 10 mins Cook: 5 mins Serves: 4 Source: EyeSwoon / Romilly Newman

Ingredients

  • 1 lb French green beans, trimmed (454 g)
  • 1/2 cup fresh mint (118 ml)
  • 1/2 cup fresh basil (118 ml)
  • 1/4 cup pecorino Romano, freshly grated (59.1 ml)
  • 1/4 cup parmesan, freshly grated (59.1 ml)
  • Zest of one lemon and 1 tsp juice
  • 1/2 cup shelled pistachios, plus more for garnish (118 ml)
  • 1/4 cup extra-virgin olive oil (59.1 ml)
  • Salt and pepper

Instructions

  1. Fill a bowl with ice water. Boil salted water; cook green beans 60 seconds. Transfer to ice bath. Drain; dry on kitchen towel.
  2. In food processor, pulse mint, basil, pecorino, parmesan, lemon zest and juice, and pistachios until coarsely ground. With processor running, drizzle in olive oil until emulsified but still slightly textured.
  3. Season pesto with salt and pepper. Toss with green beans until coated.
  4. Place on platter. Top with additional lemon zest, roughly chopped pistachios, grated cheese, a drizzle of oil, and salt and pepper.
Wine Pairing: Light White (Sauvignon Blanc) — Fresh vegetable side pairs with crisp white
EyeSwoon / Romilly Newman · Contemporary
green beans, pesto, side, vegetarian