Ingredients:

  • 1/2 lb (225g) fresh green beans, trimmed
  • 1/4 cup (30g) walnuts
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/3 cup (80ml) extra-virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Bring a medium pot of salted water to a rolling boil. Add trimmed green beans and cook for 2–3 minutes until bright green and tender-crisp.
  2. Immediately drain the beans in a colander and plunge them into an ice bath for 60 seconds to stop the cooking process, then pat dry with a towel.
  3. Place the blanched green beans, walnuts, and garlic into a food processor and pulse 5–7 times until coarsely chopped.
  4. While the processor is running on low, slowly drizzle in the olive oil in a steady stream until emulsified.
  5. Add the Parmesan cheese, lemon juice, salt, and pepper; blend for another 20–30 seconds until the sauce is velvety.