Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto
Charred Green Beans with Lemon Verbena Pesto
If you grow pole beans, you know that at first glance, you have only a few beans, and then suddenly there is an onslaught. That's when bean varieties like the green Blue Lake or the yellow wax beans can be stir-grilled with a bit of olive oil for a very simple yet satisfying dish to use the surplus of beans. When you're in the mood for a more robust sauce, try this lemony pesto tossed with the grilled beans right before serving. Editor's note: If you can't find lemon verbena leaves or even fresh lemon balm leaves, substitute basil pesto.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2 to 4
Side Vegetarian Backyard BBQ Parmesan Pine Nut Green Bean Grill Grill/Barbecue Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
  • 1/2 cup olive oil
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons olive oil
  • 2 garlic cloves
  • Carbohydrate 15 g(5%)
  • Cholesterol 5 mg(2%)
  • Fat 37 g(57%)
  • Fiber 6 g(22%)
  • Protein 7 g(14%)
  • Saturated Fat 6 g(29%)
  • Sodium 520 mg(22%)
  • Calories 404

Preparation Prepare a hot fire in your grill. Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet. For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months. Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste. Reprinted with permission from The Gardener & The Grill by Karen Adler & Judith Fertig, © 2012 Running Press

Preparation Prepare a hot fire in your grill. Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet. For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months. Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste. Reprinted with permission from The Gardener & The Grill by Karen Adler & Judith Fertig, © 2012 Running Press

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