Green Beans with Parsley

This re-imagined pesto, made with parsley instead of basil, is fast, fresh, and delicious.

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
green beans parsley lemon pesto

Con Poulos

Yields: 10 to 12 servings

Total Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

    1/2 cup(s) pine nuts
    2 cup(s) flat-leaf parsley leaves
    1 clove(s) garlic, crushed
    1 teaspoon(s) lemon zest, finely grated
    1 tablespoon(s) lemon juice, freshly squeezed
    1/4 cup(s) extra-virgin olive oil
    Kosher salt
    Freshly ground pepper
    4 pound(s) green beans, trimmed
    Lemon wedges, for serving

Directions

    In a small skillet, toast pine nuts over moderate heat, tossing, until golden, about 5 minutes; transfer to a food processor and let cool completely.
    Add parsley, garlic, lemon zest, and lemon juice to food processor and pulse until parsley is very finely chopped. With the machine on, gradually add olive oil and process until pesto is nearly smooth. Season with salt and pepper and scrape into a large bowl.
    Put a steamer basket in the bottom of a pot. Fill pot with 1 inch of water, add salt, and bring to a boil. Add green beans, cover, and steam until bright green and crisp-tender, 8 to 10 minutes. Drain beans and transfer to large bowl. Toss with pesto and season with salt and pepper; serve with lemon wedges.