Green Bean Pesto

• 1/4 pound green beans
• 1 teaspoon roughly chopped garlic (about 1 to 2 cloves)
• 1/2 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/2 cup neutral-flavored cooking oil, such as canola or soybean
• 1/3 cup roasted pumpkin seeds

1. Blanch the green beans in boiling salted water for 1 1/2 minutes.
2. Remove them to an ice bath and then drain them in a colander.
3. Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper.
4. Puree for 30 seconds and add half the oil while the motor is running.
5. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
6. The pesto can be refrigerated in an airtight container for up to 5 days.

green beans, garlic, kosher salt, freshly ground black pepper, cooking oil, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/green-bean-pesto-387854 (may not work)