Dinner

Herb Pesto Green Bean Salad Recipe

ByClara Bennett October 13, 2026October 13, 2026

Introduction

This Herb Pesto Green Bean Salad is a fresh, vibrant dish perfect for any season. Crisp green beans are tossed in a fragrant pesto made with walnuts, fresh herbs, and a bright lemon dressing. It’s a simple yet flavorful side that will complement any meal.

The image shows a close-up of a white plate full of green beans that are coated in a thick, coarse green sauce with small bits of herbs and spices visible. The beans are short and cut into small segments, arranged closely and piled in the center of the plate. Bright green sprigs of fresh dill are sprinkled on top, adding extra texture and color contrast. The white plate is set on a yellow plate, both resting on a surface with a white marbled texture. In the background, there is a small white bowl with a similar green sauce and a slice of lemon, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs green beans, trimmed and cut into 1” pieces
¼ cup walnuts, toasted (or almonds, pistachios, or cashews)
1 bunch dill, roughly chopped without stems
½ bunch parsley, roughly chopped without stems
1 clove garlic
⅓ cup olive oil
1 tsp kosher salt, plus extra flaky salt for finishing
1 lemon, divided and juiced
1 tsp red wine vinegar
1 tsp Dijon mustard

Instructions

Step 1: Prepare an ice bath by filling a large bowl with ice and cold water.
Step 2: Bring a large pot of water to a boil. Add the trimmed and cut green beans and cook for 2 minutes.
Step 3: Immediately transfer the beans to the ice bath using a strainer or tongs. Let them chill for 5 minutes, then pat dry with a paper towel.
Step 4: In a food processor, combine toasted walnuts, olive oil, juice of half the lemon, and garlic. Blend until smooth.
Step 5: Add chopped dill, parsley, red wine vinegar, Dijon mustard, and kosher salt to the processor. Blend again until smooth to create the pesto.
Step 6: Toss the drained green beans with the pesto in a large bowl.
Step 7: Squeeze the juice of the remaining lemon half over the salad and sprinkle with flaky salt if desired. Toss to combine.
Step 8: Transfer the salad to a serving dish and serve immediately.

Tips & Variations

Use your favorite nuts in place of walnuts, such as almonds or cashews, for a different flavor and texture.
For extra bright flavor, add a pinch of lemon zest to the pesto before blending.
If you don’t have a food processor, finely chop the herbs and nuts and mix the pesto ingredients by hand.
Add some crumbled feta or shaved Parmesan on top for a cheesy twist.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The green beans are best enjoyed fresh, but you can gently re-toss with a little olive oil before serving cold or at room temperature. Avoid reheating, as it’s a fresh salad.

How to Serve

A close-up view of a pink plate sitting on a slightly larger yellow plate filled with chopped green beans coated in a green herb sauce, sprinkled with small bits of seasoning and garnished with fresh dill sprigs. A silver spoon rests on the right side of the plate. To the top left, there is a small white pitcher with green sauce next to a halved lemon, and at the top right, two silver forks lie on a white plate with black specks. The scene is set on a white marbled surface with a folded soft pink cloth at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this salad?

While fresh green beans are preferred for their crisp texture, you can use frozen beans if thawed and blanched briefly. Make sure to pat them dry well before tossing in the pesto.

Is this pesto safe to make ahead?

Yes, you can prepare the pesto a day ahead and store it in the refrigerator. Bring it to room temperature and give it a quick stir before mixing with the green beans.