Pesto Green Beans

Ingredients

• 1 cup basil leaves packed
• 1 pound green beans fresh steamed trimmed
• 2  garlic cloves 
• 3 tablespoons juice of lemon 
• 0.3 cup olive oil 
• 0.5 cup pecans toasted chopped
• 1 teaspoon salt 

Equipment

• food processor
• blender

Directions

1. Process basil, 1/4 cup pecans, olive oil, and next 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
2. Remove 1/2 cup pesto, and reserve for other uses. Toss hot green beans with remaining pesto; sprinkle with remaining 1/4 cup pecans.
3. NOTE: Spoon leftover pesto into a airtight container; refrigerate up to 2 weeks, or freeze up to 3 months.