Green Beans with Pecan Pesto

• 1/2 cup pecans, toasted and chopped
• 1/2 cup fresh flat-leaf parsley
• 1/2 cup fresh cilantro
• 1 large garlic clove, chopped
• 1/2 cup extra-virgin olive oil
• 4 lb haricots verts or other thin green beans, trimmed

1. Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse puree.
2. Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes.
3. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
4. Toss beans with half of pesto, or to taste.

pecans, parsley, fresh cilantro, garlic, extravirgin olive oil, haricots verts

Taken from www.epicurious.com/recipes/food/views/green-beans-with-pecan-pesto-103722 (may not work)