String Beans With Summer Herb Pesto

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Washington Post


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1 pound green or wax beans (ends trimmed), cut into 1-to-2-inch lengths

1/4 cup loosely packed parsley leaves, coarsely chopped

1/4 cup loosely packed dill sprigs, coarsely chopped

1 large bunch chives, coarsely chopped (1/4 cup)

Freshly ground black pepper

1 medium clove garlic

2 tablespoons extra-virgin olive oil

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