This fragrant recipe for summer “pesto” beans utilizes the ingredients for pesto (olive oil, garlic, basil, and pine nuts) without making the traditional Italian paste.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large clove of garlic, sliced thin
• 1 pound flat, green, or wax beans, stems removed
• ¼ cup vegetable stock or water
• ½ cup pine nuts or walnut pieces
• 2 tablespoons chopped basil
• Sea salt

• Prep Time: 2 minutes
• Cook Time: 6 minutes

• Total Time: 8 minutes

Preparation

Heat olive oil in a skillet over medium heat. Add garlic, and sauté 1 minute.
Add beans, a pinch of salt and stock. Cover and cook 3-4 minutes, until beans are crisp tender.

Uncover and increase heat, so any remaining liquid will evaporate.

Add pine nuts and sauté 2 minutes, stirring frequently, until nuts give off fragrance. Add basil and salt. Toss quickly and serve either warm or room temperature.

Serves 4

Copyright 2009 by Jen Hoy