Red Pepper and Pesto Green Beans

Red Pepper and Pesto Green Beans Recipe
Photo: Randy Mayor; Stylist: Cindy Barr

For this quick side of Red Pepper and Pesto Green Beans, we toss roasted green beans with a parsley-pistachio pesto.


Serves 4 (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Fat 10.6 g
Satfat 1.4 g
Sodium 234 mg


1 pound green beans, trimmed
1 sliced red bell pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/2 cup parsley
1/4 cup unsalted pistachios
1 tablespoon water
1 tablespoon extra-virgin olive oil
2 teaspoons lemon juice
1/8 teaspoon salt
1 garlic clove


1. Place jelly-roll pan on bottom rack of oven. Preheat to 450°.

2. Toss green beans, bell pepper, 1 tablespoon olive oil, and 1/4 teaspoon salt; spread on pan. Bake 8 minutes, stirring after 4 minutes. Pulse parsley, pistachios, water, 1 tablespoon olive oil, lemon juice, 1/8 ­teaspoon salt, and garlic clove in food processor. Toss with bean mixture.

Carolyn Malcoun,

Cooking Light

July 2013
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