Green Beans with Walnut Pesto

Green Beans with Walnut Pesto
Photo by Miki Duisterhof


  • 1 tablespoon lemon juice
  • 1 ½ pounds green beans, trimmed
  • ½ cup olive oil
  • 1 cup walnuts
  • ½ teaspoon kosher salt
  • Freshly ground black pepper

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 ...

View full recipe at My Recipes


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