Charred Green Beans With Lemon Verbena Pesto Recipes

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CHARRED GREEN BEANS WITH LEMON VERBENA PESTO



Charred Green Beans with Lemon Verbena Pesto image

Provided by Karen Adler

Categories     Side     Vegetarian     Backyard BBQ     Parmesan     Pine Nut     Green Bean     Grill     Grill/Barbecue     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 to 4

Number Of Ingredients 10

Green Beans
1 1/2 pounds slender green beans
2 teaspoons olive oil
Lemon Verbena Pesto
1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)
2 garlic cloves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts or English walnuts
1/2 cup olive oil
Fine kosher or sea salt and freshly ground black pepper to taste

Steps:

  • 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 cup of the Lemon Verbena Pesto or to taste.

CHARRED GREEN BEANS



Charred Green Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Toss 1 pound green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil. Roast at 450 degrees F until the beans are tender and slightly charred, about 20 minutes. Toss with 2 teaspoons each chopped tarragon and whole-grain mustard, and salt and pepper to taste.

3-INGREDIENT CHARRED GREEN BEANS WITH RICOTTA AND LEMON



3-Ingredient Charred Green Beans with Ricotta and Lemon image

Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some grilled bread for a fun family-style appetizer.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Side     Grill     Grill/Barbecue     Green Bean     Cheese     Ricotta     Lemon     Quick & Easy

Yield 4-6 servings

Number Of Ingredients 7

1 1/2 pounds green beans, trimmed
2 cups whole-milk ricotta
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon kosher salt, plus more
1 teaspoon finely grated lemon zest
Freshly ground black pepper
Lemon wedges (for serving)

Steps:

  • Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using a grill, arrange green beans in a grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using a grill pan, cook green beans directly on pan, tossing occasionally, until lightly charred, about 10 minutes.
  • Meanwhile, using an electric mixer on medium-high speed, whip ricotta, 3 Tbsp. oil, and 3/4 tsp. salt in a large bowl until smooth and fluffy, about 2 minutes.
  • Spread whipped ricotta on a serving platter and arrange charred green beans over. Drizzle with oil and sprinkle with lemon zest; season with salt and pepper. Serve with lemon wedges alongside.

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