Green Beans With Pecan Pesto Recipes

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.

Steps:

• Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
• Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
• Toss beans with half of pesto, or to taste.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min.
• Meanwhile, pulse basil, nuts and garlic in food processor until coarsely chopped. Add dressing; process until mixture forms thick paste.
• Drain pasta mixture, reserving 1/3 cup of the cooking water. Place pasta mixture in large bowl. Add basil mixture and reserved cooking water; mix lightly. Refrigerate several hours or until chilled.
• Add remaining ingredients just before serving; mix lightly.

Steps:

• Making the Pesto:.
• Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
• Add the olive oil, and garlic and blend until almost smooth.
• Season with salt and pepper and set aside.
• Cooking the Beans:.
• Pour about 2 inches of water into a 6 quart pot.
• Place a collapsible steamer in the pot, cover, and bring to a full boil.
• Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
• Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
• Remove the beans to a shallow serving bowl.
• Add the pesto to the beans, stirring in the vinegar/sugar mixture.
• Toss to thoroughly coat the beans.
• Taste for seasoning and serve hot or at room temperature.
• Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.

Steps:

• Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
• Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
• Make Ahead
• The pesto can be refrigerated in an airtight container for up to 5 days.

Steps:

• Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
• Melt butter in a large skillet over medium-low heat.
• Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
• Toss butter mixture with beans in a bowl.
• Serve immediately.

Steps:

• Prepare an ice-water bath by filling a large bowl with ice and water.
• Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 3 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath (to set the color and stop the cooking), making sure the beans are submerged.
• In the same pot, heat the olive oil over medium-low heat. Add the pecans and cook until toasted, about 5 minutes. Add the garlic and basil; cook until fragrant, 45 to 60 seconds.
• Drain the beans, shaking off the excess water, and return them to the pot. Toss to combine with the pecan mixture. Taste and adjust for seasoning with salt and pepper. Serve immediately.