Dinner

Herb Pesto Green Bean Salad Recipe

Bylilan Sage October 12, 2026October 12, 2026

Introduction

This Herb Pesto Green Bean Salad is a fresh and vibrant side dish perfect for any meal. Crisp green beans are tossed in a bright, homemade herb pesto that combines walnuts, dill, and parsley for a burst of flavor. It’s simple to prepare and sure to impress your guests.

A white bowl filled with chopped green beans coated in a green, slightly chunky pesto sauce, with small bits of herbs and nuts visible. The green beans are fresh and bright, mixed with scattered sprigs of dill on top. The bowl sits on a yellow plate, all placed on a white marbled surface, with a blurred white bowl of extra pesto and part of a lemon visible in the background. 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 (alternatives: 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 green beans and cook for 2 minutes until tender-crisp.
Step 3: Immediately transfer the beans to the ice bath to stop cooking. Let chill for 5 minutes, then pat dry with a paper towel.
Step 4: While the beans chill, make the herb pesto. 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 and well combined.
Step 6: Place the green beans in a large bowl and toss with the herb pesto until evenly coated.
Step 7: Squeeze the remaining half of the lemon over the salad, sprinkle with flaky salt if desired, and toss gently once more.
Step 8: Transfer the salad to a serving dish and serve immediately for the best flavor and texture.

Tips & Variations

Toast nuts carefully until fragrant to enhance the pesto’s flavor without burning them.
Feel free to swap walnuts with almonds, pistachios, or cashews for different taste and texture.
If you don’t have a food processor, you can finely chop the herbs and garlic and whisk the ingredients together by hand.
For extra brightness, add a sprinkle of freshly grated lemon zest to the salad before serving.

Storage

Store the salad covered in the refrigerator for up to 2 days. The beans may soften slightly but will still taste delicious. For best results, toss gently again before serving. This dish is best enjoyed chilled or at room temperature and does not require reheating.

How to Serve

A white bowl filled with green beans cut into small pieces, coated in a grainy green sauce with a few dill sprigs scattered on top. The bowl sits on an orange plate, both placed on a white marbled surface. To the left, there is a small white pouring dish with green sauce inside and a half lemon. In the upper right corner, a white speckled plate holds two silver forks. A silver spoon rests inside the bowl on the right side, partially submerged in the beans. A soft pink cloth is draped in the lower 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 offer the best texture and flavor, you can use frozen beans if fresh aren’t available. Thaw and pat them dry before blanching, but be careful not to overcook as they tend to be softer.

Can I make the pesto ahead of time?

Yes, you can prepare the pesto a day in advance and store it in an airtight container in the fridge. Give it a good stir before tossing with the green beans to refresh the flavors.