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Pesto Green Beans

September 9, 2010

Here’s a new idea for using delicious Fresh Basil Pesto–toss it into green beans instead of over heavy pasta and serve it as a side dish. I first tasted these beans as part of a salad bar in Denmark. They were cold and scrumptious as a salad topping. But they’re equally good served warm along side Chicken Parmesan or Sun-Dried Tomato Crusted Chicken.


3 cups fresh green beans, rinsed and trimmed
3 Tablespoons fresh basil pesto


  • Place a steamer basket inside a saucepan and add 2-3 inches of water.
  • Add green beans to basket and cover with a lid.
  • Steam green beans over medium high heat, until crisp tender, about 10 minutes.
  • Immediately run beans under cold water to stop cooking.
  • Toss cooled beans with pesto until evenly coated.
  • Serve warm or refrigerate and serve cold.
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