Green Beans with Parsley Walnut Pesto
- 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 was featured on Season 18 - Episode 1802.
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.
Thanks for the wonderful recipe, it was very helpful. I found this to be a great college lunch. Since I am a student, I don’t have much time to cook, because you need to do a lot of everything. But recently, learning has become easier thanks to judge danforth quotes this educational platform. so that I can learn to cook again according to your recipes!
Too salty. Next time I will use less salt.