Green Beans with Mint-Almond Pesto

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Makes: 12  servings Prep 15 mins Start to Finish 30 mins


  • 1 1/2 teaspoons  salt
  • 2 pounds  haricots verts (French green beans) or fresh thin green beans, trimmed
  • 2 1/2 cups  fresh mint leaves, plus additional for garnish
  • 1/3 cup  blanched almonds, toasted
  • Finely grated fresh lemon zest from 1 lemon
  • 1/3 cup  extra-virgin olive oil


1. Bring a large pot of water to a boil; add 1 teaspoon salt. Add green beans and cook until bright green and crisptender, 2 to 4 minutes. Transfer to a bowl of ice and cold water to stop cooking. When cooled, drain and pat dry. (Can be made ahead. Place in a plastic storage bag and chill up to 1 day.) Transfer to a large bowl.

2. Combine mint, almonds, remaining 1/2 teaspoon salt and the zest in a food processor. With motor running, add oil in a stream and blend until pureed, for pesto.

3. Add pesto to green beans and toss until coated well. Transfer to a large serving platter and garnish with mint leaves, if desired.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)95,
  • Fat, total(g)8,
  • sat. fat(g)1,
  • carb.(g)6,
  • fiber(g)2,
  • pro.(g)2,
  • sodium(mg)150,
  • Percent Daily Values are based on a 2,000 calorie diet
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