Charred Beans With Bean-Leaf Pesto Recipe By Chef Will Preisch
Prep Time:
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 cups fresh bean leaves (substitute basil or parsley leaves if bean leaves are unavailable)
  • 4 tablespoons canola oil
  • ¼ cup water
  • Kosher salt
  • 1 pound raw green or Romano beans
  • Juice of ½ medium lemon
  • Coarse sea salt
Directions
  1. Heat a grill pan over high heat. Once hot, add half of the bean leaves and toast until slightly blackened, about 2 to 3 minutes.
  2. In a blender, combine the charred and raw bean leaves. Add the canola oil and blend on high until smooth. While the mixture is blending, add the water in a steady stream. Season with kosher salt and set aside.
  3. Return the grill pan to the stovetop and heat over medium-high heat. Add the green beans. Grill over medium-high heat until slightly blistered and tender, about 5 to 7 minutes. Immediately toss the beans with a few spoonfuls of pesto. Sprinkle with lemon juice and top with sea salt. Serve immediately. Store any remaining pesto in a small container covered with enough oil to cover the surface of the pesto. The pesto will keep in the refrigerator for up to 1 week and in the freezer for 1 month.