Red Pepper and Pesto Green Beans

1 pound green beans 

1 red bell pepper

1 T. olive oil 

1/4 t. salt

Pesto:

1/2 c. parsley

1/4 c. unsalted pistachios

1 T. water

1 T. olive oil

2 t. lemon juice

1/8 t. salt

1 garlic clove

1. Place a jelly-roll pan on the bottom rack of oven.  Preheat the oven to 450°.
2. Toss 1 pound green beans, 1 sliced red pepper, 1 T. olive oil and 1/4 t. salt and spread on the preheated pan.
3. Bake 8 minutes, stirring after 4 minutes.
4. Pulse 1/2 c. parsley, 1/4 c. unsalted pistachios, 1 T. water,    1 T. olive oil, 2 t. lemon juice, 1/8 t. salt and 1 garlic clove in food processor.
5. Toss with bean mixture and serve.