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Get Started - 100% free to try - join in 30 seconds"I blanch the green beans and make the gremolata in advance, storing them separately in the refrigerator. Then, just before dinner, I'll reheat the beans and toss on the gremolata." —Ina Garten
Makes 4 to 6 servings
1 pound French green beans (haricots verts), trimmed
2 Tbsp. pine nuts
2 tsp. minced garlic (2 cloves)
1 Tbsp. grated lemon zest (from 2 lemons)
3 Tbsp. minced fresh flat-leaf parsley
3 Tbsp. freshly grated Parmesan cheese
2½ Tbsp. good olive oil
Kosher salt
Freshly ground black pepper
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1st Keep
 nanpatel
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