charred-green-beans-with-lemon-verbena-pesto-395330.json

{
    "directions": [
        "Prepare a hot fire in your grill.",
        "Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.",
        "For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.",
        "Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste."
    ],
    "ingredients": [
        "1 1/2 pounds slender green beans",
        "2 teaspoons olive oil",
        "1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)",
        "2 garlic cloves",
        "1/4 cup grated Parmesan cheese",
        "1/4 cup pine nuts or English walnuts",
        "1/2 cup olive oil",
        "Fine kosher or sea salt and freshly ground black pepper to taste"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Vegetarian",
        "Backyard BBQ",
        "Parmesan",
        "Pine Nut",
        "Green Bean",
        "Grill",
        "Grill/Barbecue",
        "Healthy",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Charred Green Beans with Lemon Verbena Pesto",
    "url": "http://www.epicurious.com/recipes/food/views/charred-green-beans-with-lemon-verbena-pesto-395330"
}