"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pesto Green Beans Recipe

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This recipe for Pesto Green Beans, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup packed basil leaves
1/2 cup chopped pecans, tossed
1/4 cup olive oil
3 tbsp lemon juice
2 garlic cloves
1 tsp salt
1 pound fresh green beans, trimmed and steamed

Directions:
Directions:
Process basil, 1/4 cup pecans, olive oil, and next 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Remove 1/2 cup pesto, and reserve for other uses. Toss hot green beans with remaining pesto; sprinkle with remaining 1/4 cup pecans.

Number Of Servings:
Number Of Servings:
6

 

 

 

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