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Photo: Miki Duisterhof Photo by: Photo: Miki Duisterhof

Green Beans with Walnut Pesto

Real Simple DECEMBER 2003

  • 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

Preparation

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.)

Nutritional Information

Amount per serving
  • Calcium: 49mg
  • Calories: 231
  • Calories from fat: 1%
  • Carbohydrate: 8g
  • Cholesterol: 0mg
  • Fat: 22g
  • Fiber: 4g
  • Iron: 1mg
  • Protein: 3mg
  • Saturated fat: 3g
  • Sodium: 145mg
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Green Beans with Walnut Pesto recipe

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