Green Beans with Pecan Pesto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh cilantro
- 1 large garlic clove, chopped
- Carbohydrate 17 g(6%)
- Fat 18 g(28%)
- Fiber 7 g(28%)
- Protein 5 g(10%)
- Saturated Fat 2 g(12%)
- Sodium 17 mg(1%)
- Calories 235
Preparation Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée. Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well. Toss beans with half of pesto, or to taste. Cooks' note:·Leftover pesto keeps, chilled, 1 week. To prevent discoloration, cover surface with plastic wrap.
Preparation Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée. Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well. Toss beans with half of pesto, or to taste. Cooks' note:·Leftover pesto keeps, chilled, 1 week. To prevent discoloration, cover surface with plastic wrap.
