- 1 bag CSA green beans, trimmed
- 2 tablespoons olive oil
- 1/4 cup pine nuts (about 1 1/2 ounces)
- 1 green garlic bulb, minced
- 18 large fresh basil leaves, chopped
Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
Place beans in bowl of ice water to cool.
Pat dry with paper towels. (Can be made 1 day ahead. Wrap in paper towels and refrigerate.)
Heat oil in heavy large skillet over medium-low heat.
Add pine nuts and sauté until light brown, about 6 minutes.
Add garlic; stir 1 minute.
Add green beans to skillet; sauté until heated through, about 5 minutes.
Stir in basil.
Season with salt and pepper.
Transfer to bowl and serve.