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Green Beans with Walnut Pesto

Photo: Miki Duisterhof
Yield Makes 8 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.)