Green Beans with Walnut Pesto

Real Simple
Green Beans with Walnut PestoRecipe
Photo: Miki Duisterhof
Makes 8 servings


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1 1/2 pounds green beans, trimmed
1 cup walnuts
1/2 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper


In a large pot of lightly salted boiling water, cook the beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking.

Meanwhile, toast the walnuts in a skillet over medium heat until lightly golden, 6 to 7 minutes, stirring occasionally. Reserve half the walnuts and crush the remainder in a resealable plastic bag with a meat pounder or rolling pin. In a large bowl, whisk together the oil, lemon juice, salt, and a few grinds of pepper. Add the crushed walnuts, whole walnuts, and beans and toss to coat well. Serve cold or at room temperature. (Can be made up to 1 day ahead. Cover and refrigerate.)

Created date

July 2004

Nutritional Information

Calcium 49 mg
Calories 231
Caloriesfromfat 1 %
Carbohydrate 8 g
Cholesterol 0 mg
Fat 22 g
Fiber 4 g
Iron 1 mg
Protein 3 mg
Satfat 3 g
Sodium 145 mg