Green Beans With Balsamic Pesto
"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."
photo by SusieQusie
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 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
-
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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Reviews
-
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. -
Great recipe-Would definitely make it again! Thanks -
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! -
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. -
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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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
