Green Beans with Pecan Pesto

Name: Green Beans with Pecan Pesto
Cook time: 25 minutes
Total time: 25 minutes
Yield: Makes 6 to 8 servings
Ingredients: 1/2 cup pecans, toasted and chopped; 1/2 cup fresh flat-leaf parsley; 1/2 cup fresh cilantro; 1 large garlic clove, chopped; 1/2 cup extra-virgin olive oil; 4 lb haricots verts or other thin green beans, trimmed

There will be more pecan pesto than you need for the beans, but it keeps well and can also be used on pasta, as a sandwich spread, or in potato salad.

August 20, 2004

Cooks' note:

·Leftover pesto keeps, chilled, 1 week. To prevent discoloration, cover surface with plastic wrap.

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