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).
- 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
- 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.
- 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
You don’t have to be following a gluten-free diet to love these crackers. They are a staple in my home and are often requested when I am invited out to dinner.
- 1 cup almond meal (also known as almond flour)
- 1/4 cup parmesan cheese
- 3 T poppy seeds
- 1 1/2 tsp garlic powder
- 1/8 tsp salt
- 1/4 tsp Dijon mustard
- 1 egg white
- 1 T softened butter
Preheat oven to 325 degrees
- Mix together the almond meal, parmesan cheese, garlic powder, salt and poppy seeds
- Add the egg white, Dijon mustard and soft butter to the dry ingredients mixing everything together using a flat spatula
- Place small mounds, about 1 tsp each, of the mixture onto two small parchment lined cookie sheets
- Flatten each mound by placing a small piece of parchment paper that has been sprayed with cooking oil over top the mound
- Press down on the mound with a flat-bottomed glass to create a flat round cracker-sized disc
- Repeat with each mound until all the mixture has been used
- Place cookie sheets on the middle rack of the pre-heated oven and bake for 8 minutes until the crackers begin to brown around their outer edge
- Cool on a wire rack and store in an air-tight container