Herb Pesto Green Bean Salad Recipe
A vibrant and fresh Herb Pesto Green Bean Salad that combines crisp-tender green beans with a flavorful homemade herb walnut pesto. This salad is brightened with lemon juice, enhanced with garlic and Dijon mustard, and perfect for a light side dish or a healthy snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blending and Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Green Beans
- 1 ½ lbs green beans, trimmed and cut into 1-inch pieces
Herb Walnut Pesto
- ¼ cup walnuts, toasted (or substitute 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
- Prepare the Herb Pesto: While the green beans chill, place the toasted walnuts, olive oil, juice from half of the lemon, and garlic clove into a food processor. Blend these ingredients until you achieve a smooth consistency.
- Add Fresh Herbs and Seasonings: Add the chopped dill, parsley, red wine vinegar, Dijon mustard, and kosher salt to the food processor. Continue blending until the pesto is smooth and well combined.
- Prepare Ice Bath: Fill a large bowl with ice and cold water to create an ice bath for shocking the green beans, preserving their bright color and crisp texture.
- Cook the Green Beans: Bring a large pot of water to a rolling boil. Add the trimmed and cut green beans to the boiling water and cook for exactly 2 minutes to achieve a tender-crisp texture.
- Shock the Green Beans: Using a strainer or tongs, quickly transfer the cooked green beans into the prepared ice bath. Let them chill for 5 minutes to stop the cooking process and maintain vibrant color.
- Dry the Green Beans: Remove the green beans from the ice bath and pat them dry carefully with a paper towel to avoid watering down the pesto.
- Toss with Herb Pesto: Place the dried green beans in a bowl and toss them thoroughly with the prepared herb walnut pesto to coat evenly.
- Finish and Serve: Squeeze the juice from the remaining half of the lemon over the salad, sprinkle a pinch of flaky salt if desired, and toss once more. Transfer the salad to a serving dish and serve immediately to enjoy the fresh flavors.
Notes
- Toast the walnuts lightly in a dry skillet before blending to enhance their flavor.
- Feel free to substitute walnuts with almonds, pistachios, or cashews for a different nutty taste.
- Serve immediately to enjoy the crisp texture of the green beans and freshness of the pesto.
- This salad can be prepared a few hours ahead; keep refrigerated and toss again before serving.
- Adjust salt and lemon juice to taste for desired acidity and seasoning.
Keywords: green bean salad, herb pesto, walnut pesto, fresh herbs, healthy salad, side dish, vegetarian, lemon dressing
Find it online: https://kitchenbyclara.com/herb-pesto-green-bean-salad-recipe/
