Green Beans With Balsamic Pesto

Green Beans With Balsamic Pesto created by SusieQusie

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.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Galley Wench
Contributor
@Galley Wench
Contributor
"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."

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  1. 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.
  2. chef_doeuvre
    Great recipe-Would definitely make it again! Thanks
  3. karmakitchen gal
    Delicious! Enjoyed as an alternative to the classic casserole for Thanksgiving. Had the same issue, though, with the basil, cheese, and oil: used slightly more than asked for, just to get the "puree". Worth it, though, thank you for posting, Galley Wench!
  4. tara portee
    Very easy to follow. Eventhough I didn't fall in love with the taste combination, it was nice for a change of pace. I had already made the pesto earlier so that really saved time.
  5. 3KillerBs
    Very tasty. DD said I must make it again and the guys enjoyed it as well. But I had a problem with the processing. My KitchenAid blender was doing a fine job of chopping the basil until the cheese on the top started sifting down towards the blades. As soon as that happened the cheese soaked up the oil and turned everything that had already been processed into a thick paste.The blades would dig a hole in that paste but it was too stiff to collapse so they couldn't reach the still unchopped basil on top. I had to dig at it and dig at it with a scraper, add almost half again as much oil, AND add the balsamic vinegar to thin it out enough to finish processing it. I used half beans and half potatoes -- it was a wonderful combination with grilled chicken done very simply.
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