Pistachio Pesto Green Beans

Fill a large bowl halfway full with ice water. Set aside.
 
Bring a large pot of water to a boil. Add the green beans and blanch until bright green and crisp-tender, about 3 minutes. Drain the beans in a colander and immediately transfer them to the ice bath. When the green beans are cool, drain them and set aside. Pat dry with paper towels. If not using immediately, wrap them in a damp kitchen towel and refrigerate for up to 3 days.
 
To make the pesto, with a food processor running, drop the garlic cloves through the feeding tube to mince them. Stop the processor and add the basil, Parmesan and pistachios. Pulse until finely chopped. Using a rubber spatula, scrape down the sides of the bowl, then add half of the lemon juice, the salt and several grinds of pepper. Pulse until just combined.
 
With the food processor running, slowly drizzle in the olive oil, processing until the mixture is smooth. If not using immediately, transfer to a covered container and refrigerate for up to 3 days.
 
If serving cold, toss the cold green beans with about three-quarters of the cold pesto. Add a squeeze of the remaining lemon juice and salt to taste. Taste and add the remaining pesto if desired, tossing until combined. Garnish with the lemon zest and serve.
 
If serving at room temperature, remove the green beans and pesto from the refrigerator about 2 hours before serving. Toss the green beans with about three-quarters of the pesto. Add a squeeze of the remaining lemon juice and salt to taste. Taste and add the remaining pesto if desired, tossing until combined. Garnish with the lemon zest and serve.
 
If serving warm, in a large fry pan over medium-low heat, heat the green beans until just warmed through, about 2 minutes. (If your pesto is refrigerated, add it to the pan at the same time as the green beans.) Add three-quarters of the pesto (if using room-temperature pesto), a squeeze of the remaining lemon juice and salt to taste; toss to combine. Taste and add the remaining pesto if desired, tossing until combined. Garnish with the lemon zest and serve. Serves 8.

Williams Sonoma Test Kitchen