Lionheart Wines
rounded corner

Green Beans with Pine Nuts and Basil

Serves: 12

Pine nuts lend a taste of the Southwest to the classic Thanksgiving vegetable.


3 1/2 lbs green beans, trimmed, halved diagonally
6 garlic cloves, minced
1 cup pine nuts, toasted
3/4 cup chopped fresh basil


  • Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes.  Drain. Place beans in large bowl of ice water to cool quickly.  Drain well. (Can be made 1 day ahead.  Wrap beans in paper towels, then plastic bags, and chill.)
  • Heat oil in large pot over medium-high heat.  Add garlic; stir 30 seconds.  Add beans; saute until heated through, about 8 minutes.  Add pine nuts and basil; stir 2 minutes.  Season with salt and pepper.

Bon Appetit, November 2002, pg. 238

rounded corner