Ingredients:
1.5 pounds fresh green beans, ends trimmed
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 cup heavy cream
1/2 cup chicken or vegetable broth
Salt and pepper to taste
For the Pesto Sauce:
2 cups fresh basil leaves, packed
1/2 cup fresh parsley leaves, packed
1/4 cup pine nuts
2 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Prepare the pesto sauce: In a food processor, combine the basil leaves, parsley leaves, pine nuts, garlic cloves, grated Parmesan cheese, salt, and pepper. Pulse until finely chopped. Gradually add the olive oil while the processor is running until a smooth pesto sauce forms. Set aside.
Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until they are tender-crisp. Drain the beans and transfer them to a large bowl of ice water to cool. Once cooled, drain again and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
Add the cooked green beans to the skillet with the onions and garlic. Stir in the heavy cream, chicken or vegetable broth, and half of the prepared pesto sauce. Season with salt and pepper to taste. Mix well to coat the green beans evenly.
In a separate bowl, combine the bread crumbs and grated Parmesan cheese.
Transfer the green bean mixture to the greased baking dish, spreading it evenly. Sprinkle the bread crumb and Parmesan mixture over the top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving. Serve warm and garnish with a drizzle of the remaining pesto sauce.