Charred Green Beans with Lemon Verbena Pesto
Charred Green Beans with Lemon Verbena Pesto might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains roughly 38g of protein, 71g of fat, and a total of 1107 calories. Head to the store and pick up slender beans, parmesan cheese, pine nuts, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Prepare a hot fire in your grill.
Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.
Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes.
Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.
Reprinted with permission from The Gardener & The Grill by Karen Adler & Judith Fertig, © 2012 Running Press