May 11, 2013

Basil Balsamic Pistachio Green Beans

Basil Balsamic Pistachio Green Beans
Score! Not as often as I'd like do I cook something that everyone in my family loves (not counting sweets which, as Ruth Reichl says, are kind of a cheap trick). So when I try something new and they are one in their thumbs-up, I get a little petite-of-lettuce thrill. These green beans are the cause of my latest small victory. 

You simply sear, blanch or roast the beans and toss them with a sweet crunchy kicky balsamic basil pistachio dressing. I use white balsamic because I find it a little milder than the regular kind...more kid-friendly. A great side or as part of a composed salad the next day (not that you'll have any leftovers).



Basil Balsamic Pistachio Green Beans

Serves 4 as a side dish

1 lb. green beans or haricot-verts, trimmed
1 cup basil leaves, loosely packed
1/4 cup pistachios
2 tablespoons white balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon salt
Parmesan cheese, optional

1. Combine everything except beans in a food processor. Blend until combined but a little rough.

2. Sear (hot pan with a little olive oil on the stovetop - add beans and toss until a little brown but still crisp), oven roast or blanch the green beans.

3. Toss beans with sauce in a large bowl, grate a bit of Parmesan over the top and serve.

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