Pesto Green Beans Recipes

PESTO GREEN BEANS

Pesto Green Beans image

I'm always looking for simple vegetable side dishes for my picky kids. They love this one, and it's quick and really simple. If I know I'm going to be pressed for time, I'll trim the ends of the green beans the night before. Use your favorite jarred pesto. Adapted from Southern Living Ultimate Quick and Easy.

Provided by WellsBells

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb fresh green beans, trimmed and rinsed
1/4 cup butter or 1/4 cup margarine
2 garlic cloves, pressed
1 teaspoon pesto sauce
1/2 teaspoon salt

Steps:

Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
Melt butter in a large skillet over medium-low heat.
Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
Toss butter mixture with beans in a bowl.
Serve immediately.

GREEN BEANS WITH BALSAMIC PESTO

Green Beans With Balsamic Pesto image

Recipe comes from Lynn Rosetto Kasper's cookbook The Splendid Table. It's amazing how a little balsamic can invigorate basil pesto! I've changed the order for the pesto, hopefully this will solve the problem other reviewers have experienced.

Provided by Galley Wench

Categories Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups firmly packed fresh basil leaves
3/4 cup freshly grated parmigiano-reggiano cheese
1 large garlic clove, crushed
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil
1 1/2 lbs green beans, trimmed and cut into 1 inch long pices. (or a combination of green beans and diced potatoes)
4 tablespoons balsamic vinegar
1/2 teaspoon dark brown sugar

Steps:

Making the Pesto:.
Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
Add the olive oil, and garlic and blend until almost smooth.
Season with salt and pepper and set aside.
Cooking the Beans:.
Pour about 2 inches of water into a 6 quart pot.
Place a collapsible steamer in the pot, cover, and bring to a full boil.
Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
Remove the beans to a shallow serving bowl.
Add the pesto to the beans, stirring in the vinegar/sugar mixture.
Toss to thoroughly coat the beans.
Taste for seasoning and serve hot or at room temperature.
Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.

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