Recipe#27319

Title: Lebanese Geen Beans

rec.food.recipes archive

Lebanese Geen Beans
In a mortar and pestle make a paste by smashing garlic with salt
(approximately 1/4-1/2 tsp for about 3-4 cloves of garlic).  Add
cilantro leaves and continue to pound until you make a nice green
paste.  For 4 cloves of garlic, you can probably add close to two
good handfulls of cilantro leaves.
Smash up all the cilantro with garlic and salt, pile onto a piece
of Saran wrap, roll into a tube and freeze.  You can then slice of
a piece whenever you like.
Pour olive oil into a pot and simmer the cilantro pesto over low
heat for a couple of minutes.  Add your washed and snapped green
beans and simmer over low heat to desired doneness.  Lebanese
generally like them pretty done.