If you grow pole beans, you know that at first glance, you have only a few beans, and then suddenly there is an onslaught. That's when bean varieties like the green Blue Lake or the yellow wax beans can be stir-grilled with a bit of olive oil for a very simple yet satisfying dish to use the surplus of beans. When you're in the mood for a more robust sauce, try this lemony pesto tossed with the grilled beans right before serving.
Editor's note: If you can't find lemon verbena leaves or even fresh lemon balm leaves, substitute basil pesto.
Recipe information
Yield
Serves 2 to 4
Ingredients
Green Beans
Lemon Verbena Pesto
Preparation
Step 1
Prepare a hot fire in your grill.
Step 2
Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
Step 3
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.
Step 4
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.
Recipe notes
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