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charred green beans with lemon verbena pesto

4.7

(7)

www.epicurious.com
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Servings: 3

Ingredients

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Instructions

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Step 1

Prepare a hot fire in your grill.

Step 2

Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.

Step 3

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.

Step 4

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.

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