1 cup fresh basil, packed
½ cup pumpkin seeds, toasted
3 tablespoons fresh lemon juice
2 garlic cloves
Salt & Pepper
1 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons grated parmesan
Process basil, ¼ cup pumpkin seeds, ¼ cup olive oil, lemon juice, garlic and 1 teaspoon salt in a food processor until smooth, stopping to scrape down sides. Remove ½ cup pesto, and reserve for other uses.
Heat olive oil over high heat in medium skillet. Add beans and cover skillet for two minutes. Uncover, add a sprinkle of salt and pepper and cook about 5 minutes, until crispy and caramelized on most sides.
Add ½ cup pesto and remove from heat. Sprinkle with parmesan and the remaining ¼ cup toasted pumpkin seeds and serve.