Charred Green Beans with Lemon Verbena Pesto

Name: Charred Green Beans with Lemon Verbena Pesto
Yield: 4 servings
Ingredients: 1 1 1/2 pounds slender green beans; 1 2 teaspoons olive oil; 1 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves); 1 2 garlic cloves; 1 1/4 cup grated Parmesan cheese; 1 1/4 cup pine nuts or English walnuts; 1 1/2 cup olive oil; 1 Fine kosher or sea salt and freshly ground black pepper to taste

From the kitchen of Carly

Slender green beans hit the grill until their edges blister and char, then tossed with a bright lemon verbena pesto spiked with garlic, pine nuts, and Parmesan. Simple, grilled, herbaceous, and the kind of side that steals the show.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 pounds slender green beans
12 teaspoons olive oil
11 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)
12 garlic cloves
11/4 cup grated Parmesan cheese
11/4 cup pine nuts or English walnuts
11/2 cup olive oil
1Fine kosher or sea salt and freshly ground black pepper to taste

Instructions

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.