Vegetables are more versatile than many people may know. Steaming or saut茅ing vegetables might be among the most popular ways to cook veggies, but grillmasters know that it鈥檚 not just main dishes that taste great when cooked over an open flame. As the following recipe for 鈥淐harred Green Beans with Lemon Verbena Pesto鈥� from Karen Adler and Judith Fertig鈥檚 鈥淭he Gardener & The Grill鈥� (Running Press) can attest, grilled vegetables make for simple yet satisfying side dishes.
Charred Green Beans with Lemon Verbena Pesto
Serves 2 to 4
Green Beans
11鈦�2聽聽 聽pounds slender green beans
2聽聽 聽teaspoons olive oil
Lemon Verbena Pesto
1聽聽 聽cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)
2聽聽 聽garlic cloves
1鈦�4聽聽 聽cup grated Parmesan cheese
1鈦�4聽聽 聽cup pine nuts or English walnuts
1鈦�2聽聽 聽cup olive oil
聽聽 聽Fine kosher or sea salt and freshly ground black pepper to taste
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鈦�4 cup of the Lemon Verbena Pesto or to taste.聽
