Ingredients:

  • 1 pound (450g) fresh green beans, trimmed
  • 2 tablespoons (30g) unsalted butter
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (10g) fresh parsley, finely chopped
  • 2 tablespoons (5g) fresh basil, finely chopped
  • 1 lemon, zest only (about 1 tablespoon)
  • 1 tablespoon olive oil

Instructions:

  1. Trim the ends of the green beans. You can leave them whole or cut them in half, depending on your preference.
  2. In a small bowl, combine the chopped parsley, basil, and lemon zest. Stir in the olive oil and set aside.
  3. Melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, or until fragrant, being careful not to burn the garlic.
  4. Add the green beans to the skillet and sauté for 6-8 minutes, or until they are tender-crisp, stirring occasionally. Season with salt and pepper to taste.
  5. Remove the skillet from the heat and toss the green beans with the prepared gremolata.
  6. Transfer the green beans to a serving dish and serve immediately.