Grilled Green Beans with Walnut-Mint Pesto

Cuisinart original

As these green beans with the pesto cool, the flavors will stand out even more, making them perfect for a party.


Makes 2/3 cup pesto and 2½ cups green beans


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 plus 1
      tablespoon, divided
16 ounces green beans, washed
      and trimmed
½   teaspoon salt
¼   teaspoon freshly ground
      black pepper
¼   teaspoon grated lemon zest

Nutritional information

Nutritional information per serving (about 1 cup):
Calories 199 (72% from fat) • carb. 12g • pro. 3gfat 16g • sat. fat 2g • chol. 0mg • sod. 565mg calc. 100mg • fiber 5g


Plate Side: Grill
Griddler® Cooking Position: Closed

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 ½ cup olive
oil through the drip hole and process until
mostly smooth. Reserve.
2. Turn on the Cuisinart® Smoke-less Contact
Griddler®. Select Grill/Griddle and set the
temperature to 425°F.
3. Toss the green beans with 1 tablespoon
olive oil, salt and pepper. Once preheated,
put half of the green beans on the bottom
grill plate in a single layer. Close the Smokeless Contact 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