Green Beans With Walnut Pesto

Photo by Miki Duisterhof
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 231 calories
    • Fat 22 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 145 mg
    • Protein 3 mg
    • Carbohydrate 8 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 49 mg


  1. Check 1 1/2 pounds green beans, trimmed
  2. Check 1 cup walnuts
  3. Check 1/2 cup olive oil
  4. Check 1 tablespoon lemon juice
  5. Check 1/2 teaspoon kosher salt
  6. Check freshly ground black pepper


  1. In a large pot of lightly salted boiling water, cook the beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking.
  2. Meanwhile, toast the walnuts in a skillet over medium heat until lightly golden, 6 to 7 minutes, stirring occasionally. Reserve half the walnuts and crush the remainder in a resealable plastic bag with a meat pounder or rolling pin. 
  3. In a large bowl, whisk together the oil, lemon juice, salt, and a few grinds of pepper. Add the crushed walnuts, whole walnuts, and beans and toss to coat well. Serve cold or at room temperature. (Can be made up to 1 day ahead. Cover and refrigerate.)