Recipe-Rampage@yahoogroups.com
1. First, make the pesto: Combine the garlic, marjoram, basil & salt in a food processor. Process until chopped. With the machine running, slowly add the olive oil in a thin stream. Add the almonds & pulse to form a smooth paste. Taste for seasoning, then set aside. (This pesto will keep for 1 week in the fridge if the surface is covered with a layer of oil.)
2. Heat a 12 inch to 14 inch cast-iron skillet over high heat. When it's hot enough to evaporate a bead of water, swirl 3 tablespoons of the oil around in the skillet. Add half of the green beans & sauté them for several minutes, stirring constantly, until they are just tender & starting to turn dark brown in spots. This should look & feel like a stir-fry.
3. Transfer the beans to a plate, but keep the pan on the heat. Repeat with the remaining beans & set them aside.
4. Add the remaining 2 tablespoons of oil to the skillet. Add the garlic & chili. Cook for about 1 minute. Add the vinegar & the sugar. Let it sputter for 10 seconds. Then return the still-warm beans to the skillet & stir until they are coated & hot.
5. To serve, spread a thin layer of the almond pesto on a platter. Then pile the beans up & spoon more pesto over the top. Serve warm or at room temperature.
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Serving Size: 1 Recipe (1210g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1160 | ||
Calories from Fat: 981 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109g | 145 % | |
Saturated Fat 12.7g | 64 % | |
Monounsaturated Fat 75.3g | ||
Polyunsanturated Fat 17g | ||
Cholesterol 0mg | 0 % | |
Sodium 7019.6mg | 242 % | |
Potassium 975.1mg | 26 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 21.6g | ||
Protein 20.6g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1160
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