Green Beans with Pistachio Pesto
You can never have too many side dish recipes, so give Green Beans with Pistachio Pesto a try. One serving contains 150 calories, 5g of protein, and 11g of fat. This recipe serves 6. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, olive oil, green beans, and a few other things to make it today. 42 people have tried and liked this recipe. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 20 minutes. It is brought to you by The Messy Baker. Overall, this recipe earns a pretty good spoonacular score of 75%. If you like this recipe, you might also like recipes such as Green Beans With Pistachio Pesto, Nigella’s Green Beans with Pistachio Pesto, and Penne with Pistachio Pesto and White Beans.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
1 small bunch basil, leaves removed (about 1 cup, packed)
1 clove garlic, peeled
1½lb trimmed green beans, cut in half or into short lengths
1 teaspoon kosher salt (or ½ teaspoon table salt, or salt to taste)
3 tablespoons extra-virgin olive oil
3 tablespoons grated Parmesan
3 tablespoons shelled, unsalted pistachios
Equipment:
immersion blender
sauce pan
bowl
Cooking instruction summary:
Put a saucepan of water on for the beans, adding salt when it starts to boil.To make the pesto, put the pistachios, Parmesan, basil and olive oil in a small bowl. Grate in (or mince and add) a little bit of the garlic—about a quarter of the clove—throwing the remaining piece of garlic into the bean water. Using an immersion blender, blitz the pesto ingredients into a thick green paste.Cook the beans to taste (check after 4 minutes), and, before draining, spoon a little of the cooking water (about 1 or 2 tablespoons is all you need) into the pesto bowl and blitz quickly to mix again with your immersion blender.Drain the beans (discarding the rogue garlic clove), and toss them in the bowl with the pesto, then transfer to a serving bowl, and take them fragrantly to the table.
Step by step:
1. Put a saucepan of water on for the beans, adding salt when it starts to boil.To make the pesto, put the pistachios, Parmesan, basil and olive oil in a small bowl. Grate in (or mince and add) a little bit of the garlic—about a quarter of the clove—throwing the remaining piece of garlic into the bean water. Using an immersion blender, blitz the pesto ingredients into a thick green paste.Cook the beans to taste (check after 4 minutes), and, before draining, spoon a little of the cooking water (about 1 or 2 tablespoons is all you need) into the pesto bowl and blitz quickly to mix again with your immersion blender.
2. Drain the beans (discarding the rogue garlic clove), and toss them in the bowl with the pesto, then transfer to a serving bowl, and take them fragrantly to the table.
Nutrition Information:
covered percent of daily need
