Green Beans with Pecan Pesto

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " August 15, 2000 " >

<Summ>

<Nam>

Green Beans With Pecan Pesto

</Nam></Summ>

<RcpE name= " Green Beans With Pecan Pesto " author= " Gourmet, August 2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Green Beans With Pecan Pesto

 

Recipe By :Gourmet, August 2000

Serving Size : 6 Preparation Time :0:25

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup pecans -- toasted and chopped

1/2 cup fresh flat-leaf parsley

1/2 cup fresh cilantro

1 large garlic clove -- chopped

1/2 cup extra-virgin olive oil

4 pounds haricots verts or other thin green beans -- trimmed

 

Blend all ingredients except beans with salt and pepper to taste in a blender

until a coarse purée.

 

Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer

to a bowl of ice and cold water to stop cooking then

drain well.

 

Toss beans with half of pesto, or to taste.

 

Cooks' note: Leftover pesto keeps, chilled, 1 week. To prevent discoloration,

cover surface with plastic wrap.

 

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 0:25 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 305 Calories (kcal); 24g Total Fat; (67% calories from fat); 6g

Protein; 21g Carbohydrate; 0mg Cholesterol; 20mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 Fat; 0

Other Carbohydrates

 

NOTES : There will be more pecan pesto than you need for the beans, but it keeps

well and can also be used on pasta, as a sandwich

spread, or in potato salad.

Nutr. Assoc. : 0 0 0 0 0 3568

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:25 " />

<CatS>

<CatT>

Side Dishes

</CatT>

</CatS>

<IngR name= " pecans " unit= " cup " qty= " 1/2 " >

<IPrp>

toasted and chopped

</IPrp>

</IngR>

<IngR name= " fresh flat-leaf parsley " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " fresh cilantro " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " garlic clove " unit= " large " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " haricots verts or other thin green beans " unit= " pounds " qty= " 4 " >

<IPrp>

trimmed

</IPrp>

<INtI>

3568

</INtI>

</IngR>

<DirS>

<DirT>

Blend all ingredients except beans with salt and pepper to taste in a blender

until a coarse purée.

</DirT>

<DirT>

Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer

to a bowl of ice and cold water to stop cooking then

drain well.

</DirT>

<DirT>

Toss beans with half of pesto, or to taste.

</DirT>

<DirT>

Cooks & apos; note: Leftover pesto keeps, chilled, 1 week. To prevent

discoloration, cover surface with plastic wrap.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 8/10/00 " />

<CpyR>

2000 Conde Nast Publications Inc.

</CpyR>

<TTim elapsed= " 0:25 " />

<Note>

There will be more pecan pesto than you need for the beans, but it keeps well

and can also be used on pasta, as a sandwich spread,

or in potato salad.

</Note>

</RcpE></mx2>