Green Beans with Pistachio Mint Pesto
★★☆☆☆
Ingredients
- 1 lb French green beans, trimmed455 g French green beans, trimmed
- 1/2 cup fresh mint120 ml fresh mint
- 1/2 cup fresh basil120 ml fresh basil
- 1/4 cup pecorino Romano, freshly grated60 ml pecorino Romano, freshly grated
- 1/4 cup parmesan, freshly grated60 ml parmesan, freshly grated
- Zest of one lemon and 1 tsp juiceZest of one lemon and 1 tsp juice
- 1/2 cup shelled pistachios, plus more for garnish120 ml shelled pistachios, plus more for garnish
- 1/4 cup extra-virgin olive oil60 ml extra-virgin olive oil
- Salt and pepperSalt and pepper
Instructions
- Fill a bowl with ice water. Boil salted water; cook green beans 60 seconds. Transfer to ice bath. Drain; dry on kitchen towel.
- 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.
- Season pesto with salt and pepper. Toss with green beans until coated.
- 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