Filed under: in the kitchen
Maybe not be the most appealing vision of snap green beans, but ohhhh they’re yummy. Nothing brightens up frozen (or just mid-week boring) beans like a savory pesto. My recipe for walnut pesto is taken, if memory serves me correctly, from a page out of Real Simple a few years back detailing ways to make bruschetta without tomatoes. I ripped the page out and had a bruschetta party shortly after. The walnut pesto went down like a house on fire. It’s good tossed with veggies, in pasta, on toast, and, when no one else is looking, straight off the spoon…
Walnut Parmesan Pesto
1 c. walnut pieces
1 c. good quality shredded Parmesan cheese
1/2 tsp. kosher salt
1 tbsp. lemon or lime juice
1/3 c. or more olive oil, to taste
Pulse the walnuts, cheese, and salt in a processor until crumbly. Add lemon juice. Slowly add olive oil, pulsing intermittently, until desired consistency is reached. Serve over toasted bread for appetizers, or tossed with veggies for a side dish.
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