Pesto Green Beans with crisp-tender green beans tossed in fresh herb pesto, topped with toasted almonds and Parmesan. This easy side dish is perfect for weeknight dinners, holiday meals, and healthy vegetable recipes. Quick to prepare, flavorful, and suitable for family meals or meal prep.
Ingredients
- 1 pound green beans, trimmed
- 1¼ teaspoons salt, divided
- 2 tablespoons pesto
- 3 tablespoons sliced almonds or pine nuts
- 3 tablespoons finely shredded Parmesan, divided
Instructions
1. Toast the nuts
Preheat the oven to 375°F (190°C). Spread the almonds or pine nuts on a small baking sheet or oven-safe dish. Bake for 4–5 minutes, until lightly toasted and golden. Remove from the oven and set aside.
2. Cook the green beans
Bring a medium pot of water to a boil over high heat. Add 1 teaspoon of salt and the green beans. Cook until crisp-tender, about 3–4 minutes. Drain well and return to the warm pot.
3. Combine with pesto
Season the beans with the remaining ¼ teaspoon salt. Add the pesto and half of the Parmesan. Toss gently with tongs until the green beans are evenly coated.
4. Serve
Transfer to a serving bowl. Sprinkle with the toasted almonds and remaining Parmesan. Serve immediately.
Why You’ll Love This Recipe
- Quick and easy side dish ready in under 15 minutes
- Crisp-tender green beans with fresh, herbaceous pesto flavor
- Crunchy nuts and Parmesan add texture and richness
- Perfect for weeknight dinners, holiday meals, or meal prep
Tips
- Trim green beans evenly for consistent cooking
- Watch closely while boiling to avoid overcooking
- Toast nuts lightly to enhance flavor without burning
- Use high-quality pesto for the best taste
Variations and Substitutions
- Nuts: Swap almonds or pine nuts with walnuts, pecans, or cashews
- Cheese: Use Pecorino Romano instead of Parmesan
- Pesto: Try sun-dried tomato pesto or spinach pesto for a twist
- Vegan option: Skip the Parmesan or use a vegan cheese alternative
FAQs
Can I prepare this ahead of time?
Yes. Blanch the green beans and store in the fridge. Add pesto, nuts, and Parmesan just before serving.
Can I use frozen green beans?
Yes, thaw and cook briefly to retain crispness before tossing with pesto.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently or serve cold.
Serving
- Serve alongside roasted meats, grilled chicken, or fish
- Add to pasta dishes for extra veggies and flavor
- Include on holiday dinner spreads or buffet tables
Suggestions
- Garnish with extra fresh herbs, like basil or parsley, for color
- Mix in cherry tomatoes for added sweetness and color
- Drizzle with a touch of olive oil for extra shine and flavor
Pesto Green Beans
4
servings10
minutes5
minutesIngredients
1 pound 1 green beans, trimmed
1 1 ¼ teaspoons salt, divided
2 tablespoons 2 pesto
3 tablespoons 3 sliced almonds or pine nuts
3 tablespoons 3 finely shredded Parmesan, divided
Directions
- Toast the nuts
- Preheat the oven to 375°F (190°C). Spread the almonds or pine nuts on a small baking sheet or oven-safe dish. Bake for 4–5 minutes, until lightly toasted and golden. Remove from the oven and set aside.
- Cook the green beans
- Bring a medium pot of water to a boil over high heat. Add 1 teaspoon of salt and the green beans. Cook until crisp-tender, about 3–4 minutes. Drain well and return to the warm pot.
- Combine with pesto
- Season the beans with the remaining ¼ teaspoon salt. Add the pesto and half of the Parmesan. Toss gently with tongs until the green beans are evenly coated.
- Serve
- Transfer to a serving bowl. Sprinkle with the toasted almonds and remaining Parmesan. Serve immediately.
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