Green Beans With Walnut Pesto

Green Beans With Walnut Pesto
Miki Duisterhof

Serves 8
preparation
15
minutes
cooking
30
minutes

Ingredients

1 1/2
pounds
green beans, trimmed
1
cup
walnuts
1/2
cup
olive oil
1
tablespoon
lemon juice
1/2
teaspoon
kosher salt
freshly ground black pepper

Directions

  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.)

 

Kay Chun and Jane Kirby
November 2003

Nutritional Information

  • Per Serving
  • Calories 231
  • Calcium 49 mg
  • Carbohydrate 8 g
  • Cholesterol 0 mg
  • Fat 22 g
  • Fiber 4 g
  • Iron 1 mg
  • Protein 3 mg
  • Sat Fat 3 g
  • Sodium 145 mg
What does this mean? See Nutrition 101.