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
  • Ingredients


  1. Cook the beans in plenty of boiling water to which 1 tablespoon of salt has been added. Drain and set aside.
  2. 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.
  3. 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 was featured on Season 18 - Episode 1802.

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Too salty. Next time I will use less salt.


Looks nice and simple and tasty, probably good to use basil or mint or whatever herb is plentiful. I noticed a reviewer said it was too salty, but there is no mention of using any specific amount of it; it is up to the cook to decide, and is user error if it is too salty….that is my point. In the video, Mary Ann barely puts any salt in there, maybe a 1/4 tsp? Taste as you go is the rule. I have lots of frozen green beans from our summer garden, will make this one soon.

Dayle Long

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