Sauteed green beans and brown mushrooms with pesto


Green beans are in season! Since I still had a small bag of brown mushrooms that I bought the previous week from the Farmers Market I decided to experiment with a different combination of ingredients. The basil plants are doing well in our backyard, and since I love pesto sauce. I made this dish and it is oh so tasty!

1 pound of organic green beans

1/2 pound of organic brown or white mushrooms

2 tablespoons of organic olive oil

Pesto:

1 large bunch of fresh organic basil

1 large clove of garlic, grated fine with a microplane

2 tablespoons of organic olive oil

2 tablespoons of freshly grated pecorino or parmesan cheese

1 tablespoon of organic pine nuts

1. Rinse and snap off the ends of the green beans. Set aside.

Wipe dirt off of mushrooms, cut off the ends of the stems, slice thin, crosswise.

Heat olive oil in a pan over medium heat.

When the oil is hot add in the beans and mushroom slices. Saute and stir often so that they cook evenly for about 7 minutes.

2. While the vegetables are cooking, pick the leaves off the bunch of basil, rinse. Put the rinsed basil leaves into a small food processor or blender. Add the 2 tablespoons of olive oil, grated garlic, cheese and pine nuts. Puree in the processor until you have a sauce, with tiny chunks.

3. Pour the sauteed vegetables into a heatproof serving bowl. Pour the pesto over the vegetables and stir to combine well. It is ready to serve!

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