Green beans (lobi) with pine nuts and basil
1 serving
15 minutes
This exquisite European cuisine recipe combines the freshness of green beans, crunchy pine nuts, and aromatic basil, creating a harmonious flavor with a slight tang from balsamic vinegar. The dish has a special elegance due to the combination of textures and natural aromas. The beans add juiciness, the nuts provide richness, and the basil brings freshness and a hint of spice. Historically, dishes with green bean pods are found in Mediterranean culinary tradition where the freshness of ingredients plays a key role. It is an ideal side dish for fish and meat dishes as well as a wonderful light dinner or appetizer. Served hot immediately after preparation to maximize the richness of flavor nuances.
1
Put a small pot of salted water on the fire. Rinse the beans under the tap, trim the tough ends of the pods, and cut the pods in half crosswise (or leave them whole). Boil the pods in boiling water for 5 minutes. Drain the water.
- Green beans: 200 g
- Purple basil: to taste
2
Heat the pan over medium heat and sauté finely chopped garlic in a little olive oil for 1 minute until fragrant.
- Garlic: 1 clove
- Olive oil: 1 tablespoon
3
Add pine nuts to the garlic and fry for another 2 minutes.
- Pine nuts: 50 g
4
Now add the beans, balsamic vinegar, and basil leaves, sauté on high heat, stirring constantly for 5 minutes. Serve immediately.
- Green beans: 200 g
- Balsamic vinegar: 3 tablespoons
- Purple basil: to taste
