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. 

Recipe by Cooking Light July 2013

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Credit: Randy Mayor; Stylist: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

153 calories; fat 10.6g; saturated fat 1.4g; sodium 234mg.
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