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Green Beans with Almond Pesto

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