THIS RECIPE WAS CREATED TO GO WITH the Red, White, and Green Vegetable “Lasagne” (page 163), but it can be used just as you would any pesto—in omelets, tossed with pasta, or as a savory dip.
Recipe information
Yield
makes about 1 cup
Ingredients
1/4 pound green beans
1 teaspoon roughly chopped garlic (about 1 to 2 cloves)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1/3 cup roasted pumpkin seeds
Preparation
Step 1
Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
Step 2
Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
Make Ahead
Step 3
The pesto can be refrigerated in an airtight container for up to 5 days.
