CookTeaser

RECIPE

Serves 2

A CookTale

Among the fruits and vegetables we took home from Storys Farm Stand were two gorgeous bouquets of curly parsley and a pound of freshly picked green beans, so young and thin they easily could have been mistaken for Haricot Vert. But what to with them? My restless mind considered green beans with parsley pesto. I opened Google, looking for the perfect parsley pesto, and found a recipe for green beans and tomatoes with parsley pesto. which proves once again that everything is on the web.

INGREDIENTS Green Beans

8 Ounces of green beans, cut into 2 inch sections
2 Tomatoes, cut to a 1/2″ dice (or cherry tomatoes cut in half)
1 TB of EVOO
Kosher Salt & Pepper
1 TB of Parsley Pesto

METHOD

1. Preheat oven to 400.
2. Toss Green Beans & Tomatoes with a little EVOO to moisten. Salt & Pepper lightly. Spread on a baking sheet.
3. Roast for 20-25 minutes. Remove from oven and toss with The Pesto. Taste and adjust seasoning.

RECIPE Parsley Pesto

INGREDIENTS

1-1/2 Cups toasted Walnuts
4 Cups packed, fresh curley Parsley Leaves
2 Garlic Cloves, peeled
2 TB of fresh Lemon juice
1 tsp finely grated Lemon Zest (optional)
3/4 Cup of EVOO
Kosher Salt

METHOD

1. Using the metal blade of your food processor, grind the Walnuts to a fine meal.
2. Add the Parsley, Garlic, Lemon Juice, and Lemon Zest. Slowly pour in the oil and process until the mixture is smooth. Mix in about 1 tsp of Salt and taste, adjust if necessary.
3. It feezes well or store it in your refrigerator for up to 2 weeks after covering it with Olive Oil and sealing it tightly.