Charred Green Beans with Lemon Verbena Pesto
['1 1/2 pounds slender green beans', '2 teaspoons olive oil', '1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)', '2 garlic cloves', '1/4 cup grated Parmesan cheese', '1/4 cup pine nuts or English walnuts', '1/2 cup olive oil', 'Fine kosher or sea salt and freshly ground black pepper to taste']
Prepare a hot fire in your grill.
Toss the beans with olive oil and place in a perforated grill basket or wok set on a baking sheet.
For the Lemon Verbena Pesto, combine the lemon verbena, garlic, cheese, and nuts in a food processor and pulse to puree. Slowly add the olive oil with the processor running until the mixture thickens and emulsifies, about 1 minute. Season to taste with salt and pepper. The pesto will keep in the refrigerator for 7 to 10 days or it may be frozen for up to 3 months.
Place the grill wok or basket directly over the fire and stir-grill tossing the beans with wooden paddles or grill spatulas until crisp-tender, about 5 to 8 minutes. Transfer the grilled beans to a large bowl and toss with about 1/4 cup of the Lemon Verbena Pesto or to taste.
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