Crispy Pesto Green Beans

Ingredients:

For the Pesto:

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

For the Green Beans:

• 1 tsp olive oil
• 1 garlic clove, minced
• 3 cups fresh green beans, ends trimmed and chopped into 1" pieces
• 1/4 cup homemade pesto (see above)
• 1 tbsp toasted pine nuts

Instructions:

For the Pesto:

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

For the Green Beans:

1. Heat olive oil in a non-stick skillet. Cook garlic on medium-high heat for about 30 seconds, remove from skillet and set aside.
2. Add beans to the same skillet and sauté for about 6 minutes or until beans are cooked but still crispy. Return garlic to the skillet and cook an additional 30 seconds (just enough to quickly reheat garlic). Remove from skillet and cool down a bit.
3. Toss with pesto, sprinkle with pine nuts and serve.

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html

http://notenoughcinnamon.com/2013/02/19/crispy-green-beans-with-pesto/