Green Beans with Creamy Basil Dressing
August 26, 2020 by Nicole Collins
Where the heck did the summer go?
I mean, I know that the concept of time basically doesn't exist in a global pandemic. But, what the darn heck?
Halloween candy and decorations are out. Though, that's cute that people think that Halloween is happening this year. People in my supper club group keep posting “fall” recipes. Pumpkin spice everything is popping up anywhere. Like, didn't it just become warm enough to play outside? And we already have to start thinking about winter hibernation?
What. The. Fudge. I think my herbs that have been flourishing ALL summer are starting to feel their age too. We had a couple weeks of pretty consistent rain, and they haven't been the same since. They're starting to look a spotty and wrinkly and yellow. But then, there are these spots of bright green that give me hope.
I've never kept a garden alive this long before. Is this just what happens? Is this the circle of plant life?
Thankfully, I was able to harvest a solid batch of basil for today's recipe, so I'm going to take advantage of every last drop of summer (and summer flavors) that I can get. Today, we're making Green Beans with Creamy Basil Dressing!
This recipe is sooooo easy to throw together. I know I say that a lot. And, I mean it a lot too. But, this basically a two step, slam, bam, thank you ma'am kind of recipe.
Let's start with the green beans. We're going to use the blanching method on these green beans. Pop them in some boiling salted water for 3 or 4 minutes, then transfer them straight to a bowl of ice water for about 5 minutes. This hot water/cold shock method helps to soften the green beans just a smidge while still keeping their bright green color and some nice crisp crunch. Pat them dry, and get them ready to be dressed!
Next, we need to whip up the most delicious creamy basil dressing. It's as simple as adding some greek yogurt, olive oil, garlic, and lots of fresh basil to a food processor, then hitting the button. Dressing done! This dressing so bright and creamy with tons of that fresh herb flavor. It's not just great for these green beans. It's amazing as a salad dressing too!
To assemble, lay the green beans on a platter, top with the creamy dressing and some shaved parmesan, and this side dish is ready to serve! Green beans are traditionally a dinner side dish. But, I enjoyed these for breakfast a couple of days alongside some jammy eggs. So, this dish is totally versatile!
This plate just screams summer. And, that's surely what I need right now. It's fresh and clean. It's herbaceous and green. And, it's just a simple way to jazz up an underrated vegetable. And bonus, if you want to get really crazy, these can made even more delicious by crumbling a little bit of crispy prosciutto or bacon on top. Because, when is bacon not a good idea?
I saw a headline the other day that said the Farmer's Almanac is predicting a milder than normal winter. So, I'll just be here hanging on to that little glimmer of hope. For now...enjoy! And, let's eat!
Green Beans with Creamy Basil Dressing Serves: 4 Print
For the Creamy Basil Dressing:
¼ cup nonfat plain greek yogurt
½ cup basil, packed
¼ cup olive oil
½ tbsp white wine vinegar
1 clove garlic
¼ tsp salt
1/8 tsp pepper
For the Green Beans:
1 lb green beans, trimmed
1 tbsp salt, plus more to taste
1-2 tbsp shaved parmesan
Make the Creamy Basil Dressing: To the bowl of a small food processor or blender, add yogurt, basil, olive oil, vinegar, garlic, ¼ tsp salt, and 1/8 pepper. Process until smooth and creamy. Set aside in the fridge.
Make the Green Beans: Fill a large pot of water with water and 1 tbsp salt, and bring to a boil. Carefully add beans to the water, and boil for 3-4 mins until the green beans are just tender. Immediately transfer the green beans from the pot to a bowl of ice water. Allow the green beans to sit in the ice water for 4-5 mins. Drain, dry, transfer to a serving platter, and season with a pinch of salt.
Assemble the Green Beans: Drizzle Basil Dressing over the green beans. Top with shaved parmesan. Serve!
*You won't need all of the dressing for the green beans. Save any extras to drizzle on a salad or some tomatoes. This dressing is delish!
*You could toss the green beans in the dressing to make a salad of sorts instead of just drizzling it on top. The more dressing, the better. It's that good!
*You can easily shave parmesan by running a vegetable peeler along the sides of a wedge of cheese.