Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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
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.