Green Beans with Almond Pesto

Kitchen cue: Green beans for these Green Beans with Almond Pesto can be cooked 1 day ahead. After boiling, plunge into a bowl of ice and cold water to stop cooking, drain and pat dry, and keep chilled in resealable plastic bags. Bring to room temperature before reheating in microwave for about 30 seconds.

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Makes: 8  servings Prep 25 mins Start to Finish 40 mins


  • 1/4 cup  olive oil
  • 1 cup  whole almonds with skin, coarsely chopped
  • 1 1/2 tablespoons  finely grated fresh lemon zest plus additional zest for garnish
  • 1 large garlic clove, minced
  • 1 1/2 cups  coarsely chopped flat-leaf parsley leaves
  • 2 pounds  haricots verts or thin green beans, trimmed


1. Heat oil in a large skillet over moderate heat until hot but not smoking and toast almonds, stirring, until golden brown, about 4 minutes. Transfer nut mixture to a bowl and immediately stir in zest and garlic. Let mixture cool. Stir in parsley and season with salt and pepper to taste.

2. Cook beans in a 6-quart pot of boiling salted water until just tender, about 8 minutes. Drain beans well in a colander and transfer to a serving dish. Season beans with salt and pepper and serve topped with some of almond pesto. Garnish with lemon zest. Serve additional pesto on the side. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)200,
  • Fat, total(g)16,
  • sat. fat(g)2,
  • carb.(g)12,
  • fiber(g)4,
  • pro.(g)6,
  • sodium(mg)12,
  • Percent Daily Values are based on a 2,000 calorie diet
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