French Green Beans with Muffuletta Olives and Pecan Pesto Tapenade

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Preparation:

Pour 10 cups (2.4L) water in the basin of the Wolf steamer. Heat to 200ºF covered with steamer lid.  Place green beans in perforated basket and steam for 10 to 12 minutes or until crisp but tender.  

To make the pesto:  Place basil, spinach, parsley, garlic, pecans and cheese in food processor with cutting blade.  Pulse about 15 times until well chopped and combined. Season with salt and pepper and add olive oil.

Toss the beans with pesto. Top with muffuletta mix before serving.

Makes 6 to 8 servings.