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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.
  2. Joanne's avatar


    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.
  3. Dayle Long's avatar

    Dayle Long

    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!

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