These beans are just fresh and good! I make them every year for the Leadership Team that I am a part of. We get together at least once per year and the beans are always a request I am happy to accommodate. To me they are not complicated, but I do acknowledge that the secret to making them work is to keep them slightly crisp.
{blue lake green beans}
{grilled blue lake green beans}
{blue lake green beans with cheese and pine nuts}
recipe read more
- 6 fist full raw organic green beans
- 1 Tablespoon olive oil
- 1/4 cup toasted pine nuts
- 1/4 cup parmesan cheese
- 1 Tablespoon fig or cherry balsamic
- 3/4 cups Seaside market pesto
- 2 slices of fresh orange
- salt and pepper to taste
Steam the clean, cut beans for 3 minutes. Remove from steamer and drain under cold water. Set aside. Toast the pine nuts in a little olive oil with sea salt, set aside. Heat a stove top grill pan on high. Toss the beans with, balsamic, squeezed orange juice and 1/2 of the pesto. Grill the beans moving constantly until slightly chard. Usually around 3 minutes. Remove from grill pan and place beans in a casserole dish. Coat with remaining pesto,salt and pepper, top with cheese and pine nuts. This dish can heat in a 350` oven for 10 minutes.