This one is a quickie, and not one I can take credit for either. We spent the whole day at the beach, and I knew I wouldn't want to take on anything too ambitious at dinner. I had some leftover homemade pesto** on hand, and a bunch of green beans.
These crispy beans looked amazing, and turned out great. I love a crisper bean, and can never get enough garlic. The final touch of a sprinkling of pine nuts added a nice crunch. Perfect summer side dish!
**remember that most store-bought pestos contain cheese and are often made with canola oil. Making your own is more cost effective, healthier and delicious!
Crispy Pesto Green Beans
from Never Enough Cinnamon
1 tsp. olive oil
2 minced garlic cloves
3 cups trimmed green beans, cut into 1" pieces
1/4 cup homemade paleo pesto
1 tbs. raw pine nuts
Heat olive oil in a non-stick skillet. Cook garlic on medium-high heat for about 30 seconds, then remove it from skillet and set aside.
Add beans to the same skillet and sauté for about 6 minutes, or until they are cooked but still remain crisp.
Return garlic to the skillet and cook an additional 30 seconds, stirring to incorporate it with the beans.
Remove bean and garlic mixture to plate or bowl to allow to cool down.
Toss with pesto, sprinkle with pine nuts and serve.