Charred Green Beans with Lemon Verbena Pesto

Charred Green Beans with Lemon Verbena Pesto

Fire up the grill for fresh veggies.
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Charred Green Beans with Lemon Verbena PestoIngredients

1 ½ pounds slender green beans
2 tsp olive oil (for green beans)
1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)
2 garlic cloves
¼ cup Parmesan cheese
¼ cup pine nuts or English walnuts
½ cup olive oil (for pesto)
Fine kosher or sea salt and freshly ground black pepper to taste
Charred Green Beans with Lemon Verbena Pesto
Charred Green Beans with Lemon Verbena Pesto
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Charred Green Beans with Lemon Verbena PestoInstructions

1
Prepare a hot fire in your grill.
2
Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
3
For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days, or it may be frozen for up to 3 months.
4
Place the grill wok or basket directly over the fire and stir-grill, tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1⁄4 cup of the Lemon Verbena Pesto or to taste.

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