Photo: Randy Mayor; Stylist: Cindy Barr
Yield
Serves 4 (serving size: 1 1/4 cups)

For this quick side, Red Pepper and Pesto Green Beans, we toss roasted green beans with a parsley-pistachio pesto. Traditional pesto is made with walnuts and basil, but we went with pistachios and parsley to switch things up in the kitchen. This vegetable side comes together in minutes and tastes best straight out of the oven. Bring it to a potluck or serve it as a side with dinner that the whole family can enjoy. Save the leftovers in an airtight container in the refrigerator. 

How to Make It

Step 1

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

Step 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.

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