Green Beans With Walnut Pesto
Serves 8| Hands-On Time: | Total Time:
- 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.
- 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.
- 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.)
- 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 .
Blanching vegetables locks in flavor, texture, and color, and you don't have to worry about undercooking or overcooking.