Green Beans with Pesto, Bacon, and Pine Nuts
Description
This is one of our favorite vegetable side dishes for the holidays at the end of the year. It is an enhanced and refined presentation of green beans as an alternative to the traditional green bean casserole.
At a Glance
Equipment
No special equipment is needed for this recipe.
Ingredients
6 slices of Premium Bacon, roasted, cooled, and chopped (please see the linked recipe by clicking here)
1 lb. of fresh Green Beans, trimmed without ends to 1.5-2 inches
3 “Baby Bella” Portabella Mushrooms, chopped into ¼” cubes
1 Shallot, finely chopped
2 cloves of Garlic, finely chopped
1/3 cup of White Onion, finely chopped
1 tablespoon of Bacon Drippings
1/3 cup of Cream Cheese
¼ cup of Pesto Sauce, which you can prepare from the recipe linked here or you can purchase the pesto sauce
1/3 cup of Pine Nuts, roasted using the recipe linked here
¼ cup of Parmesan Cheese, grated
¼ cup of Crispy Onion Shreds
Directions
Roast the bacon using the recipe linked here. Retain the bacon drippings, which will be used as you prepare the Roast Turkey recipe linked here. In a sauté pan, place the shallot, garlic, onion, and bacon drippings and sauté until translucent, and then add mushrooms and bacon pieces. Steam the green beans, so that they are still crisp but cooked in a steamer in the microwave (or they can be blanched in boiling water for 2-3 minutes, and then cooled in ice water). Soften the cream cheese, and then add it to the sauté pan with the green beans, mushrooms, and pesto sauce. Continue to heat on warm for approximately 5 minutes. Add the pine nuts and Parmesan Cheese. Immediately before serving, add the crispy onion shreds on top in the serving dish.
Wine Pairings
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