Green Bean Pesto

1. 1

   Blanch the green beans in boiling salted water for 1 1/2 minutes.

2. 2

   Remove them to an ice bath and then drain them in a colander.

3. 3

   Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper.

4. 4

   Puree for 30 seconds and add half the oil while the motor is running.

5. 5

   Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.

6. 6

   The pesto can be refrigerated in an airtight container for up to 5 days.

No additional tips available.