Charred Green Beans with Lemon Verbena Pesto

Ingredients for Charred Green Beans with Lemon Verbena Pesto

• 675g slender green beans

• 2 teaspoons olive oil

• 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)

• 2 garlic cloves

• 40g grated Parmesan cheese

• 60ml pine nuts or English walnuts

• 120ml 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 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 60ml the Lemon Verbena Pesto or to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.