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With its pesto-like flavorings and a bright lemon dressing, this is our favorite new way to serve green beans. Prep and Cook Time: about 30 minutes. Notes: Make up to 3 hours ahead.

This Story Originally Appeared On sunset.com

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Credit: Ngoc Minh Ngo

Recipe Summary test

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°. Spread nuts out on a baking pan and bake until golden under skins (break one to test), 10 to 15 minutes. When nuts are cool enough to handle, rub in a kitchen towel to remove as many skins as possible. Chop coarsely and set aside.

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  • In a 4- to 6-quart pot over high heat, bring 3 quarts salted water to a boil. Add green beans and cook until just crisp-tender, 4 to 7 minutes. Drain in a colander and plunge beans into a bowl of ice water to cool. Drain again and set aside.

  • In a small bowl, stir together the mint leaves, lemon peel, lemon juice, and salt to make the dressing. Drizzle in the hazelnut oil, whisking constantly.

  • In a large bowl, gently toss the beans with dressing and hazelnuts. Serve at room temperature.

  • Note: Nutritional analysis is per serving.

  • Wine pairing: A slightly oaked version of Sauvignon Blanc

Nutrition Facts

188 calories; calories from fat 86%; protein 2.8g; fat 18g; saturated fat 1.3g; carbohydrates 6.2g; fiber 2.3g; sodium 197mg.
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