My friend Pat was good enough to share the last of her wax bean crop this year. Lucky us! So, tonight I am preparing these beautiful beans with the basil from my herb pot and some garlic (Last week’s bounty from Pat’s garden).

Ingredients

• ½ C packed basil leaves (reserve a few for garnish)
• ¼ C pine nuts
• 3 large garlic cloves, minced or pushed through a press
• ¼ C olive oil
• ¼ C finely grated parmesan cheese
• black pepper & salt to taste
• 3 C wax beans, washed & trimmed

preparation

1. Combine basil leaves, pine nuts and garlic in a food processor. Pulse a few times then pour in the olive oil and process until smooth. Add the grated parmesan and pulse a few more times until a paste forms. Season to taste with salt and freshly ground pepper. You can use a blender to make the pesto as well but you will have to scrape the sides down more often.
2. I usually leave the yellow beans whole, just trimming the stem end of each bean. Steam the prepped beans for about 5 minutes being careful not to overdue the cooking process. Toss the steamed beans with the pesto and serve immediately garnished with a few basil leaves.

 Serves 6 as a sidedish

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