Green Beans with Parsley Walnut PestoClick to Play

Green Beans with Parsley Walnut Pesto

Mary Ann Esposito

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.

item recipe is featured in Episode 1802 of Season 18.

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  1. Jennifer's avatar


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    Too salty. Next time I will use less salt.

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