Green Beans With Walnut Pesto

Green Beans With Walnut Pesto
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.)
By December, 2003

Nutritional Information

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

Quick Tip

Green beans in a bowl of ice cubes
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.

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