Yellow Beans & Pesto

Yellow Beans

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).

Garlic Bulbs

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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Hummus

Hummus

Hummus is another item we make often. Versions of hummus first appeared in Cairo during the thirteenth century. It’s a dish that has definitely stood the test of time and now shows up on menus all around the world. A simple dish, hummus is a spread made from five basic ingredients: chickpeas, sesame seeds, olive oil, garlic and lemon.

Ingredients

  • 1 15 oz. can cooked chickpeas, rinsed & drained
  • 4 – 6 cloves of garlic, crushed through a garlic press
  • ¼ C olive oil
  • Juice of one lemon
  • 2 tsp toasted sesame oil
  • 2 T tahini
  • ¼ tsp salt (or to taste)

Directions

Place all of the above ingredients into a blender (or food processor) and blend until the chickpeas have turned into a paste and are well blended with the other ingredients. If you use a blender you will have to stop the blender to scrape down the sides a few times until the chickpeas are broken down into a paste. Place hummus in a bowl or on a platter, drizzle with olive oil and garnish with black olives. Serve with pita bread or as a dip beside fresh veggies.

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