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Charred Green Beans with Lemon Verbena Pesto
- 1 1/2 pounds slender green beans
- 2 teaspoons olive oil
- 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)
- 2 garlic cloves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or English walnuts
- 1/2 cup olive oil
- Fine kosher or sea salt and freshly ground black pepper to taste
Directions:View on Epicurious
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