The pesto will stay fresh tightly covered up to a week in the refrigerator. It also tastes delicious over potatoes.
Author: Ordinary Vegan
Recipe type: side
Serves: 6-8
Ingredients
2 pounds fresh, green beans, trimmed
Pesto
2 cups fresh basil, tightly packed and dried
2-3 garlic cloves, chopped
⅓ cup pine nuts (and a few for garnish)
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
¼ cup vegetable broth (or more if needed)
Salt and ground black pepper to taste
Teaspoon lemon zest for garnish (optional)
Instructions
Bring a large pot of water to a full boil over high heat.
Add the beans and cook until bright green, tender and still crisp. Approximately 4-5 minutes.
Transfer the string beans to an ice bath to stop the cooking. Put them in a large bowl and pat them dry before dressing.
Zest your lemon if using.
Add all the pesto ingredients to a food processor and combine. Add more vegetable broth if too thick. Taste and adjust the seasoning adding salt and ground black pepper.
Combine some of the pesto to the string beans making sure not to overdress. Garnish with some extra pine nuts and lemon zest.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/string-beans-recipe/