Pesto di Fagiolini | Pesto Green Beans
Liguria is home to the famed pesto sauce. The traditional Ligurian pesto has just fresh garlic, fresh basil, lightly toasted pine nuts, good quality EVOO, and aged Parmesan. Check out the variations of pesto recipes in our recipe library and choose whichever one best suits you or your pantry when you are ready to turn these everyday ho-hum green beans into something spectacular! These beans are great served warm or cold. I always double this recipe, so I have yummy leftovers available to toss with pasta the day after. Be sure to pair these savory legumes with a crisp cool glass of Madrevite Elve, a 100% Grechetto from the green rolling hills of Umbria.
See ingredients, directions and pairings.
Ingredients
1 1/2 pounds Green Beans, washed and trimmed
Pinch of Sea Salt
1 Garlic Clove, peeled and smashed (carefully use the blunt side of a knife, or a tenderizer, rolling pin, or other club-like item
1 Pesto Recipe Of Your Choice From Our Library Of Pesto Sauces; see "Sauces & Condiments" section
Directions
Bring a pot of water to a boil over high heat.
Toss in a pinch of salt, garlic clove, and the green beans.
Cook the beans until tender, about 5 minutes.
Drain the beans and transfer them to a large bowl.
Discard the soggy garlic clove.
Add a few heaping spoonfuls of pesto onto the beans and toss to coat evenly.
Drizzle a good quality EVOO if needed.
Additional Pairings
Our Sparkling Wine Collection
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