Provided by Karen Adler
Categories Side Vegetarian Backyard BBQ Parmesan Pine Nut Green Bean Grill Grill/Barbecue Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Prepare a hot fire in your grill.
- Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
- For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.
- Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.
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