Spinach, Parsley, Basil, Walnut & Pecan Pesto With Green Beans 

The herb-rich pesto and toasted pecans and walnuts add a satiating taste and texture to this unique green bean recipe. Blending with a food processor makes it a quick and easy recipe to prepare.
 
Nutritional Info (per serving: 1/2 cup): Sodium (85mg); Sugars (2g); Cholesterol (0mg); Saturated Fat (1.5g); Fiber (3g); Protein (2g); Carbohydrates (6g)

3 oz. pecans, toasted

3 oz. walnuts, toasted

½ cup basil

½ cup parsley

½ cup spinach

½ tsp. salt

3 oz. extra virgin olive oil

1 tsp. fresh garlic, minced

9 cups al dente green beans, cut into ¼-inch pieces

Place the toasted pecans, toasted walnuts, basil, parsley, spinach and salt in a food processor and mix until coarse purée forms.
 
Add oil and garlic to mixture and mix until well incorporated.
 
Combine with cooked green beans and toss. Cover, label, date and refrigerate
 

Cooking Green Beans
 
To cook green beans, bring a pot of water to a boil, add beans and cook until fork-tender, about 6 to 7 minutes. Drain well in a colander and keep on kitchen towels or paper towels in a low-profile pan or bowl for optimal dryness.
 
 
Toasting Nuts
 
To toast the pecans and walnuts, place them on a flat baking sheet in an oven or toaster oven at 275°F for about 10 minutes until light golden brown.