Recipe by Galley Wench
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.
Top Review by Chef de Sucre
Great recipe for using up tons of basil. My husband, who doesn't like green beans much, actually liked them. Good flavor. I had to use powdered garlic since I couldn't find any of the real stuff in my cupboard. Bet it will be even better with fresh garlic.
- 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
Directions See How It's Made
- 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.