- 1/2 cup pecans, toasted and chopped
- 1/2 cup fresh flat-leaf parsley
- 1/2 cup fresh cilantro
- 1 large garlic clove, chopped
- 1/2 cup extra-virgin olive oil
- 4 lb haricots verts or other thin green beans, trimmed
- Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
- Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
- Toss beans with half of pesto, or to taste.