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.
Ingredients:
3 cups fresh green beans, rinsed and trimmed
3 Tablespoons fresh basil pesto
Directions:
- 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.
