1 pound green beans, trimmed
2 cloves garlic, peeled
1 1/2 cups Italian flat leaf parsley, leaves only
Coarse sea salt
1/2 cup walnut halves
Filippo Berio Extra Virgin Olive Oil
Cook the beans in plenty of boiling water to which 1 tablespoon of salt has been added. Drain and set aside.
Combine the garlic, parsley and salt in a food processor. Process until the mixture looks pasty. Add the walnuts and pulse a few times, leaving some texture. Add enough olive oil to make a smooth paste. Transfer the mixture to a bowl. Set aside.
Return the beans to the pot; stir in 2 tablespoons of the pesto; heat the beans slowly, stirring occasionally to coat with the pesto. Serve hot.
This recipe is featured on show 1802, Fantastic Green Beans – Fagiolini Fantastici.
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