Sautéed Green Beans with Brown Butter Pesto

• Vegetarian
• Gluten free

• Produce

  • 3 cups Basil, packed leaves
  • 1 Garlic clove, small
  • 2 lbs Green beans, fresh

• Condiments

  • 3 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Kosher salt

• Nuts & Seeds

  • 1/2 tsp Coconut
  • 1 Tlbs roughly chopped hazelnuts

• Dairy

  • 1/4 cup Parmesan cheese
  • 3 Tlbs. unsalted butter

Found on cookingforkeeps.com

Description

Ingredients

• 3 Tlbs unsalted butter
• 3 cups packed basil leaves
• ¼ cup parmesan cheese
• 1 Tlbs roughly chopped hazelnuts
• 1 small garlic clove
• 3 tsp. lemon juice
• ¼ tsp. kosher salt
• 2 lbs fresh green beans, trimmed
• ½ tsp. coconut (or olive) oil

Directions

• Add butter to a medium sauté pan. Turn the heat on medium-high. Once the butter melts, and begins to brown, swirl pan. Keep swirling pan until butter is a deep brown and smells nutty. Set aside and cool to room temperature.
• In the bottom of a food processor, add basil, cheese, nuts, garlic, lemon juice and salt. Pulse a few times, then scrape down the sides. Pulse again until the mixture is pureed. With the mixer on, slowly add in cooled brown butter. Again, if needed, scrape down the sides and process again. If needed, add one or two teaspoons of water to loosen the pesto up. Season to taste with salt and pepper.
• Add coconut oil to the same pan you cooked the green beans in. Turn the heat on medium. Once oil is hot, add green beans. Saute for 3-4 minutes or until bright green and slightly softened, but still crisp. Add pesto, toss.
• Season with salt and pepper.