1 cup coarsely chopped basil, plus several leaves for garnish
1/2 cup thinly sliced jarred roasted red peppers, drained
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
How to Make It
Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 7 minutes, shaking the plate occasionally to prevent scorching, until the pine nuts are lightly toasted. Let cool.
In a pot of boiling, salted water, cook the beans until just tender, about 4 minutes. Drain in a colander and refresh under cold running water; drain well.
In a large bowl, combine the pine nuts with the chopped basil, roasted red peppers and garlic. Add the olive oil and lemon juice and season with salt and pepper. Add the green beans and toss to mix. Garnish the beans with the basil leaves and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: My neighbor brought this to a weekend picnic we were having and it was truly the hit of the party! I snagged the recipe from her and have made it several times since. It is one of our favs! I don't use as much garlic as the recipe calls for and even when I've been out of basil it's still yummy. The presentation is really pretty and it's on my list this year for Thanksgiving.