Grilled Green Beans with Walnut-Mint Pesto

• 1 small garlic clove
• 1 ounce fresh mint leaves
• 1 1-inch piece lemon peel
• ¼ cup toasted walnuts
• 1 tablespoon shredded Parmesan
• 2 teaspoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup extra virgin olive oil
• 16 ounces green beans, washed and trimmed
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon grated lemon zest
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Nutritional information per serving (about 1 cup): Calories 199 (72% from fat) • carb. 12g • pro. 3g fat 16g / sat. fat 2g • chol. 0mg • sod. 565mg calc. 100mg • fiber 5g

1. Make the walnut-mint pesto: Put the garlic in a mini chopper. Process until finely chopped. Scrape down the sides and add the mint leaves and lemon peel. Pulse to roughly chop. Add the remaining ingredients, except for the olive oil. Pulse to combine. With the food processor running, add the olive oil through the drip hole and process until mostly smooth. Reserve.

2. Turn on the Cuisinart

® Griddler®. Select Grill and set the temperature to 425°F.

3. Toss the green beans with olive oil, salt and pepper. Once preheated, put half of the green beans on the bottom plate in a single layer. Close the Griddler

® and set the count-up timer. Cook for about 8 minutes, until soft and grill marks are visible.Transfer grilled beans to a large bowl and repeat with remaining green beans.

4. When all the green beans are grilled, toss with 2 tablespoons of the walnut mint pesto* and the lemon zest.

* Remaining pesto maybe be stored in the refrigerator for up to 2 weeks and stirred into soups or pastas.