![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/06\/Charred-Green-Beans-with-Lemon-Verbena-Pesto.jpg\")
<\/p>\nCharred Green Beans with Lemon Verbena Pesto<\/p>\n
<\/p>\n
1 1\/2 pounds slender green beans<\/p>\n
2 tsp. olive oil<\/p>\n
<\/p>\n
1 C. fresh lemon verbena leaves (substitute fresh lemon balm leaves)<\/p>\n
2 garlic cloves<\/p>\n
1\/4 C. grated Parmesan cheese<\/p>\n
1\/4 C. pine nuts or English walnuts<\/p>\n
1\/2 C. olive oil<\/p>\n
Fine kosher or sea salt and freshly ground black pepper to taste<\/p>\n
<\/p>\n
Prepare a hot fire in your grill. Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet. 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. 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 C. of the Lemon Verbena Pesto or to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
Charred Green Beans with Lemon Verbena Pesto 1 1\/2 pounds slender green beans 2 tsp. olive oil 1 C. fresh lemon verbena leaves (substitute fresh lemon balm leaves) 2 garlic cloves 1\/4 C. grated Parmesan cheese 1\/4 C. pine nuts or English walnuts 1\/2 C. olive oil Fine kosher or sea salt and freshly ground black pepper to taste Prepare a hot fire in your grill. Toss the beans with olive oil and place in a perforated grill…<\/p>\n