CHARRED GREEN BEANS WITH LEMON VERBENA PESTO
Provided by Karen Adler
Categories Side Vegetarian Backyard BBQ Parmesan Pine Nut Green Bean Grill Grill/Barbecue Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- 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.
GREEN BEAN PARSLEY PESTO GNOCCHI
Whizz up your own parsley, lemon and cashew nut pesto to coat gnocchi and green beans in this 13-minute supper, that's ideal for busy weeknights
Provided by Esther Clark
Categories Dinner, Supper
Time 13m
Number Of Ingredients 8
Steps:
- Roughly chop the parsley leaves and whizz in a food processor with the garlic, nuts and oil to a smooth consistency. Transfer to a bowl and stir through the parmesan and lemon zest, season and set aside.
- Bring a large pan of lightly salted water to the boil. Add the gnocchi and beans, and boil for 2-3 mins or until the gnocchi floats to the top of the pan. Drain and toss the gnocchi and beans with the pesto, then divide between four bowls. Finish with a little extra shaved parmesan, if you like.
Nutrition Facts : Calories 578 calories, Fat 39 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
GREEN BEANS WITH PARSLEY-LEMON PESTO
Steps:
- In a small skillet, toast the pine nuts over moderate heat, tossing, until golden, about 5 minutes; transfer to a food processor and let cool completely. Add the parsley, garlic, lemon zest and lemon juice to the food processor and pulse until the parsley is very finely chopped. With the machine on, gradually add the olive oil and process until the pesto is nearly smooth. Season with salt and pepper and scrape into a large bowl. Put a steamer basket in the bottom of a pot. Fill the pot with 1 inch of water, add salt and bring to a boil. Add the green beans, cover and steam until bright green and crisp-tender, 8 to 10 minutes. Drain the beans and transfer to the large bowl. Toss with the pesto and season with salt and pepper; serve with lemon wedges. Make Ahead The pesto can be refrigerated overnight. Bring to room temperature before tossing with the beans.
GREEN BEANS WITH PECANS, LEMON AND PARSLEY
Provided by Michael McLaughlin
Categories Nut Vegetable Side Sauté Thanksgiving Vegetarian Lemon Pecan Green Bean Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.
LEMON & PARSLEY BUTTER BEANS
Give your meal a Mediterranean twist with this zesty, low-fat side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.
Nutrition Facts : Calories 134 calories, Fat 4 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 1.29 milligram of sodium
GREEN BEANS WITH PARSLEY AND GARLIC
A sprinkling of herbs or spices will make your favorite vegetables even more delicious.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
- In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.
Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 4 g, Protein 2 g
GREEN BEANS WITH PECANS, LEMON AND PARSLEY
Make and share this Green Beans With Pecans, Lemon and Parsley recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain.
- Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes.
- Add beans; toss to heat through, about 5 minutes.
- Mix in lemon zest; cook 1 minute.
- Mix in parsley. Season with salt and pepper. Transfer to bowl.
Nutrition Facts : Calories 170.9, Fat 14.7, SaturatedFat 5.2, Cholesterol 19.1, Sodium 59.4, Carbohydrate 9.9, Fiber 5, Sugar 2.1, Protein 3.2
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