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Green Beans with Parsley Walnut Pesto

Serves 4


1 pound green beans, trimmed

2 cloves garlic, peeled

1 1/2 cups Italian flat leaf parsley, leaves only

Coarse sea salt

1/2 cup walnut halves

Filippo Berio Extra Virgin Olive Oil


Cook the beans in plenty of boiling water to which 1 tablespoon of salt has been added.  Drain and set aside.

Combine the garlic, parsley and salt in a food processor.  Process until the mixture looks pasty.  Add the walnuts and pulse a few times, leaving some texture.  Add enough olive oil to make a smooth paste.  Transfer the mixture to a bowl.  Set aside.

Return the beans to the pot; stir in 2 tablespoons of the pesto; heat the beans slowly, stirring occasionally to coat with the pesto.  Serve hot.


This recipe is featured on show 1802, Fantastic Green Beans – Fagiolini Fantastici.


  1. Jennifer's avatar


    Too salty. Next time I will use less salt.

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