Charred Green Beans With Lemon Verbena Pesto – a delicious recipe with green beans, olive oil, lemon verbena, garlic, Parmesan cheese, pine nuts. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare a hot fire in your grill.
2
Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
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.
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.
560
kcal
Calories
45
g
Fat
37
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 pounds slender green beans, 2 teaspoons olive oil, 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves), 2 garlic cloves, and more.
Yes, Charred Green Beans With Lemon Verbena Pesto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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