(serves 6 to 8)

1 to 2 pounds green beans

1 cup Parsley-Pecan Pesto (below)

Cook beans in a pot of boiling water, until tender but firm, 3 to 5 minutes.  Drain and rinse in cool water.  Set aside in a colander or onto a cloth to dry.  Place beans in a serving bowl, toss with the pesto sauce, and serve.

Pecan Pesto:

½ cup pecan halves

3/4 c fresh parsley leaves

3/4 c fresh basil leaves

2 cloves garlic, sliced

1 to 2 tbsp fresh lemon juice

3/4 c olive oil

1/4 tsp salt

1/4 tsp freshly ground black pepper

Place pecans, parsley, basil, garlic and lemon juice in food processor or blender and grind as finely as possible.  Add oil, salt and pepper and continue processing until blended.  Use immediately or cover and refrigerate.

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