GREEN BEANS WITH ALMOND BASIL PESTO
3-4 servings, 15 minutes
INGREDIENTS
Green beans
12oz green beans, trimmed, chopped to your desired size
1-2 tsp ghee for pan-frying
Salt & pepper to taste
Almond basil pesto
2 tbsp soaked and peeled almonds
1/4 cup basil
1/3 cup mixed greens
Juice of 1/4 lemon (or to taste)
2 tbsp olive oil
Salt and pepper to taste
DIRECTIONS
To soak & peel the almonds: Add raw almonds to a small bowl of hot water. Allow them to soak while you assemble the other ingredients.
Lightly blanch the green beans: Bring a medium pot of salted water to a boil. Add the greens. Allow the green beans to sit in the boiling water for 1-2 minutes. Then strain and run under cool water.
Add the green beans to pan with ghee over medium heat. Add salt, cover, and allow to brown (without touching them) for 4-5 minutes. Then sauté/ mix so the other side of the green beans becomes brown, cover, and allow to brown for another 2-3 mins or until the green beans are soft. Turn off heat and set aside.
Make the pesto: Once the almonds have been soaked, peel their skin off with your fingers. Add the soaked and peeled almonds to a small blender or food processor with the other ingredients. Blend until smooth, adding a splash of water to the blender as needed instead of more oil to help it catch in the blender - better for kaphas.
Mix the pesto with the green beans. Enjoy!
Notes
I am convinced there is no other way to eat green beans - this may be the most delicious way :).
Enjoy as a side dish with any summer, late spring, or early fall meal (green bean season is typically May-October).
When cooked and in season, green beans can pacify all doshas, but can be aggravating in excess to vata due to their light, astringent (drying), and "bean" qualities. But having them in this way, with this lovely almond pesto, with just the right amount of oil & almonds (offsetting their light and dry qualities), they become a well-balanced side dish, good for all doshas.
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