Green Beans With Balsamic Pesto

By Chezlamere

Recipe comes from Lynn Rosetto Kasper's cookbook The Splendid Table. It's amazing how a little balsamic can invigorate basil pesto! I've changed the order for the pesto, hopefully this will solve the problem other reviewers have experienced.

Ingredients

• 1 1/2 cups firmly packed fresh basil leaves
• 3/4 cup freshly grated parmigiano-reggiano cheese
• 1 large garlic clove, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 4 tablespoons extra virgin olive oil
• 1 1/2 lbs green beans, trimmed and cut into 1 inch long pices. (or a combination of green beans and diced potatoes)
• 4 tablespoons balsamic vinegar
• 1/2 teaspoon dark brown sugar

Preparation

Step 1

1 Making the Pesto:. 2 Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed. 3 Add the olive oil, and garlic and blend until almost smooth. 4 Season with salt and pepper and set aside. 5 Cooking the Beans:. 6 Pour about 2 inches of water into a 6 quart pot. 7 Place a collapsible steamer in the pot, cover, and bring to a full boil. 8 Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp. 9 Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar. 10 Remove the beans to a shallow serving bowl. 11 Add the pesto to the beans, stirring in the vinegar/sugar mixture. 12 Toss to thoroughly coat the beans. 13 Taste for seasoning and serve hot or at room temperature. 14 Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.