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Charred Green Beans with Lemon Verbena Pesto

By epicurious · From Open Recipes · 8 ingredients
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Why it works: Lemon verbena and garlic work together. They rank in the top 25% of all ingredient pairs, and 2 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 2 to 4

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lemon verbena + garlictop 25% of all pairs
    Aroma overlapmoderate
    Mentioned together2 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  3. Olive + parmesan cheesetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together4,076 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Olive + pinetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,027 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Green beans + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together203 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (green beans, olive, lemon verbena, lemon balm, parmesan cheese, pine, pepper):

  1. Basilbetter flavor fit
  2. Parsleybetter flavor fit
  3. Rosemarybetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against green beans, olive, lemon verbena, lemon balm, parmesan cheese, pine, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).