This is a my version of basil string beans but Ed's was fantastic and when I get it I will forward it on to you! If you are making this ahead of time, wait to toss the green beans with the sauce until right before serving.
Basil Cream Sauce
1 cup cashews
9-10 cups Basil
1 Tablespoon miso
Extra Virgin Olive Oil
4-5 Spinach Leaves
1/4 cup Lemon Juice
1 1/2 lbs. tender green beans, trimmed if desired
2 Tablespoons Extra Virgin Olive Oil
1 clove garlic, minced
sea salt and pepper
(1) Grind Cashews in a food processor
(2) Add Basil, Lemon Juice, Miso and then blend until smooth.
(3) Add Extra Virgin Olive Oil and pepper as needed to make a creamy consistency and then add the fresh spinach leaves to keep the color vibrant and bright (this is equally a good trick with pesto). Set aside.
(4) Bring a large saucepan 3/4 full of water to a boil. Add the beans and boil until barely tender and still slightly resistant to the bite, 1-2 minutes. Drain, immerse the beans in cold water to stop the cooking, adn drain again.
(5) In a wok or frying pan over medium-high heat, warm the olive oil, swirling to coat the bottom and sides of the pan. When the oil is very hot but not quite smoking, add the beans and stir and toss every 15-20 seconds until they just begin to brown, about 3 minutes. Add the garlic and stir and toss for 30 seconds longer.
(6) Remove from the heat, and salt and pepper to taste, toss with cream sauce to combine. Taste and adjust the seasonings. Serve.
1 1/2 lbs. tender green beans, trimmed if desired
2 Tablespoons Extra Virgin Olive Oil
1 clove garlic, minced
sea salt and pepper
(1) Grind Cashews in a food processor
(2) Add Basil, Lemon Juice, Miso and then blend until smooth.
(3) Add Extra Virgin Olive Oil and pepper as needed to make a creamy consistency and then add the fresh spinach leaves to keep the color vibrant and bright (this is equally a good trick with pesto). Set aside.
(4) Bring a large saucepan 3/4 full of water to a boil. Add the beans and boil until barely tender and still slightly resistant to the bite, 1-2 minutes. Drain, immerse the beans in cold water to stop the cooking, adn drain again.
(5) In a wok or frying pan over medium-high heat, warm the olive oil, swirling to coat the bottom and sides of the pan. When the oil is very hot but not quite smoking, add the beans and stir and toss every 15-20 seconds until they just begin to brown, about 3 minutes. Add the garlic and stir and toss for 30 seconds longer.
(6) Remove from the heat, and salt and pepper to taste, toss with cream sauce to combine. Taste and adjust the seasonings. Serve.
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