Ingredients:

  • 1 lb fresh string beans, trimmed
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/3 cup basil pesto
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp toasted pine nuts
  • 1 tbsp fresh basil leaves, chiffonade

Instructions:

  1. Wash the string beans thoroughly and trim the stem ends. If the beans are exceptionally long, cut them in half to ensure they cook evenly. Pat them completely dry with a paper towel.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the green beans in a single layer and sauté for 5–7 minutes, tossing occasionally, until small mahogany-colored charred spots appear.
  3. Stir in the minced garlic during the last 60 seconds of searing until fragrant.
  4. Reduce the heat to low. Add the basil pesto, lemon juice, salt, and pepper. Toss rapidly for 30–60 seconds until the beans are evenly coated and the pesto is warmed through.
  5. Remove from heat immediately to prevent the basil from oxidizing. Garnish with toasted pine nuts and fresh basil leaves before serving.