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Red Pepper and Pesto Green Beans

Photo: Randy Mayor; Stylist: Cindy Barr

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. 


  • 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

Nutrition Information

  • calories 153
  • fat 10.6 g
  • satfat 1.4 g
  • sodium 234 mg

How to Make It

  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.