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Post by Lobo on Sun 21 Jun 2015, 9:27 pm


1 lb. green beans, trimmed
2 Tbsp. pine nuts or sliced almonds
3 Tbsp. minced basil or fresh flat-leaf parsley, whichever is in season
2 tsp. minced garlic
1 Tbsp. of lemon zest
2 ½ Tbsp. Basil Oil, plus more for drizzling
Salt and pepper
Blanch green beans in boiling water for 2-3 minutes until tender but crisp. Drain and immediately plunge in a bowl of ice water. Keep in water until ready to serve.
Toast nuts in a dry pan over medium-low heat 5 - 10 minutes, stirring often, until lightly browned, and remove from heat.   Make gremolata by mixing garlic, lemon zest, parsley or basil, and pine nuts together in a small bowl and set aside.

When ready to serve, heat olive oil in a large sauté pan over medium heat.  Drain beans and pat dry.  Add beans to skillet and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, nuts, drizzle with Basil Oil, and toss well. Sprinkle with 1/2 tsp. of kosher salt, taste, and add more if necessary. Add pepper to taste, and serve hot.
photo credit: erin scott.  Recipe from Blog "Yummy Supper."

    Current date/time is Tue 21 Nov 2017, 11:42 am