Ingredients
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3/4 cup freshly grated parmigiano-reggiano cheese
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1/2 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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4 tablespoons extra virgin olive oil
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1 1/2 lbs green beans, trimmed and cut into 1 inch long pices. (or a combination of green beans and diced potatoes)
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4 tablespoons balsamic vinegar
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1/2 teaspoon dark brown sugar
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1 large garlic clove, crushed
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1 1/2 cups firmly packed fresh basil leaves
Instructions
- Making the Pesto:
- Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
- Add the olive oil, and garlic and blend until almost smooth.
- Season with salt and pepper and set aside.
- Cooking the Beans:
- Pour about 2 inches of water into a 6 quart pot.
- Place a collapsible steamer in the pot, cover, and bring to a full boil.
- Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
- Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
- Remove the beans to a shallow serving bowl.
- Add the pesto to the beans, stirring in the vinegar/sugar mixture.
- Toss to thoroughly coat the beans.
- Taste for seasoning and serve hot or at room temperature.
- Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.