Green Bean Pesto Recipe

Hi mom, welcome to Cooktophia. Now we will make Green Bean Pesto Recipe. Pesto and Parmesan add great flavor to these green pesto beans. A standout vegetable side dish that’s easy enough for a weekend getaway yet special enough for a holiday meal.

Green Bean Pesto Recipe

Why Green Bean Pesto Recipe?

Green beans are the vegetable I turn to most often for a simple weekday menu. They’re available most of the year, they cook quickly, and there are lots of different ways to prepare them. These green pesto beans ranked first on my list of favourites.

The idea is very simple and the result is absolutely delicious and delicious. It’s not often that one looks forward to the vegetable side quite like the main course, but this green bean recipe does it for me. I just love them and think you will.

Overhead shot of a bowl of Pesto Green Beans next to a gray cloth.

Green Bean Pesto Recipe Ingredients Notes

  • Green beans You will need 1 pound of fresh beans, stem ends cut off. See my notes below about different types of green beans.
  • salt
  • pesto This recipe is an excellent way to use up whatever pesto sauce you may have on hand. Store-bought pesto can be pricey but check with your local warehouse store for a better value. Costco carries a 22-ounce jar of high-quality pesto at a great price which means you can make lots and lots of delicious pesto recipes (see favorites below). Of course, if you’re planting basil this year, use homemade pesto!
  • nuts – I use Almond slices often but pine It is an excellent choice. Pine nuts are much more expensive although I wouldn’t use them unless I had them on hand. Keep the nuts in the refrigerator and use them within 6 months. Can be frozen for longer storage.
  • Parmesan Real things, neatly torn.

green bean varieties

  • String Beans or Snap Beans – These are the beans pictured in this post and I prefer Pesto Green Beans. They called them “string beans” because in the past, this variety had a tough, fibrous string that ran the length of the bean. The newer varieties are usually bred from them, so the only preparation required before cooking is to cut or chop off any tough stem ends.
  • Haricots Verts (French green beans) This variety is thinner and more delicate than string beans and requires less cooking time. It is a little more expensive but very tasty.

How to make Green Bean Pesto Recipe?

  • Toast the sliced ​​almonds (or pine nuts) by placing them on a baking sheet and bake at 375°F for 4 to 5 minutes, or until lightly browned. While the nuts are in the oven, bring a medium saucepan of water to a boil and add 1 teaspoon salt and green beans. Cook the beans until softened, 3 to 4 minutes. Watch closely to avoid overcooking (there’s nothing worse than tender beans).
  • Drain the beans well and return them to the warm, empty bowl. Add a pinch of salt, pesto, and about half of the Parmesan cheese, and stir in the green beans until well coated.

Transfer the beans to a serving bowl and sprinkle with toasted almonds and remaining Parmesan cheese. You’re ready to serve up this delicious and delicious vegan side dish!

Favorite pesto recipes

It’s never a problem for me to use the extra large Costco Pesto Jug. Having that jar in my fridge provides great menu inspiration and gives me an excuse to sample chicken pesto salad sandwiches, extremely tasty chicken pesto pasta, and pesto chicken parmesan.

If you’re a fan of pesto, I hope you’ll try these delicious green beans. And if you do, be sure to leave me a comment and tell me how they worked for you!

Green Bean Pesto Recipe

Pesto and Parmesan add great flavor to these green pesto beans. A standout vegetable side dish that’s easy enough for a weekend getaway yet special enough for a holiday meal.

Ingredients

  • 1 fairy Green beans Cut stem ends (see notes section below)
  • 1 ¼ small spoons salt Or to taste, divided
  • 2 big spoons pesto
  • 3 big spoons Almond slices or pine nuts
  • 3 big spoons Finely grated parmesan

instructions

  • Heat the oven to 375 degrees Fahrenheit. Spread the almonds or pine nuts on a small baking tray or ovenproof dish and bake for 4 to 5 minutes, until lightly toasted and slightly golden brown. Take it out of the oven and set it aside.
  • Meanwhile, bring a medium sized pot of water to a boil over high heat. Add 1 teaspoon salt and green beans. Cook the beans until softened, 3 to 4 minutes. Watch closely to avoid overcooking. Drain the beans well and return them to the warm, empty bowl. Season with the remaining ½ teaspoon salt, or as desired. Add the pesto and about half of the Parmesan cheese and toss with tongs until well coated.
  • Transfer the beans to a serving bowl, sprinkle with toasted almonds and remaining Parmesan cheese, and serve.

Notes

String Beans or Snap Beans – These are the beans pictured in this post and I prefer Pesto Green Beans. They called them “string beans” because in the past, this variety had a tough, fibrous string that ran the length of the bean. The newer varieties are usually bred from them, so the only preparation required before cooking is to cut or chop off any tough stem ends.
Haricots Verts (French green beans) This variety is thinner and more delicate than string beans and requires less cooking time. It is a little more expensive but very tasty.

nutrition facts

Calories: 144Calories | Carbohydrates: 11g | protein: 6g | Fat: 10g | Saturated fat: 2g | Unsaturated fats: 2g | Monounsaturated fats: 4g | Unsaturated fats: 1g | Cholesterol: 4mg | sodium: 861mg | Potassium: 322mg | the basic: 5g | sugar: 4g | Vitamin A: 966IU | Vitamin C: 14mg | Calcium: 125mg | iron: 2mg

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