Green Beans in Dill Walnut Sauce

From Opera House Cookbook by Sarah Leah Chase. Serve at room temperature or chill for wonderful picnic fare.

Ingredients:

• 3 pounds green beans, trimmed
• 1 bunch scallions (green onions), minced
• 1/2 oz package fresh dill, chopped
• 1/2 cup minced fresh parsley
• 1/2 cup walnut halves
• 1/4 cup fresh lemon juice
• 1.5 cups olive oil
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Directions:

Heat a large pot of water to boiling. Add the green beans and cook until crisp-tender. Drain immediately, then immerse in a large bowl of ice water to prevent further cooking and to retain the bright green color.

Meanwhile, make the sauce: place the scallions, dill, parsley, walnuts, and lemon juice in a blender or food processor fitted with the steel blade; process until smooth. With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick green sauce. Add salt and pepper to taste.

Drain the beans and dry with a towel. Toss the beans with the dressing. Serve slightly chilled or at room temperature.

Makes 12 servings