Herb Pesto Green Bean Salad Recipe

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.

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

1. Step 1: Prepare an ice bath by filling a large bowl with ice and cold water.
2. Step 2: Bring a large pot of water to a boil. Add the green beans and cook for 2 minutes until tender-crisp.
3. 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.
4. 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.
5. Step 5: Add chopped dill, parsley, red wine vinegar, Dijon mustard, and kosher salt to the processor. Blend again until smooth and well combined.
6. Step 6: Place the green beans in a large bowl and toss with the herb pesto until evenly coated.
7. Step 7: Squeeze the remaining half of the lemon over the salad, sprinkle with flaky salt if desired, and toss gently once more.
8. 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

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.

Herb Pesto Green Bean Salad Recipe

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★★★★★

4.8 from 69 reviews

• Author: lilan
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing Herb Pesto Green Bean Salad featuring crisp green beans tossed in a vibrant homemade walnut and herb pesto, perfectly balanced with lemon and Dijon mustard for a bright, flavorful dish that’s ideal as a side or light meal.

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Ingredients

Scale 1x2x3x

Green Beans

• 1 ½ lbs green beans, trimmed and cut into 1-inch pieces

Herb Pesto

• ¼ cup walnuts, toasted (alternatively 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
• 1 lemon, divided and juiced
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard

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Instructions

1. Prepare the Herb Pesto: In a food processor, combine the toasted walnuts, olive oil, juice of half a lemon, and garlic. Blend until smooth.
2. Add Herbs and Seasoning: Add the chopped dill, chopped parsley, red wine vinegar, Dijon mustard, and kosher salt to the processor. Blend again until the mixture is smooth and well combined.
3. Prepare an Ice Bath: While the green beans chill after cooking, fill a large bowl with ice and cold water to create an ice bath for shocking the beans.
4. Cook the Green Beans: Bring a large pot of water to a rolling boil. Add the trimmed and cut green beans and cook for 2 minutes until crisp-tender.
5. Shock the Beans: Immediately transfer the cooked green beans to the ice bath using a strainer or tongs. Let them chill for 5 minutes to stop cooking and preserve their bright color.
6. Dry the Beans: Remove the beans from the ice bath and pat dry thoroughly with a paper towel to prevent diluting the pesto.
7. Toss with Pesto: Place the dried green beans in a large bowl, add the herb pesto, and toss to coat evenly.
8. Finish and Serve: Squeeze the remaining juice of the lemon over the salad, sprinkle with flaky salt to taste, toss again, and transfer to a serving dish. Serve immediately for the best flavor and texture.

Notes

• Any nuts like almonds, pistachios, or cashews can be substituted for walnuts in the pesto.
• Ensure green beans are patted dry well after the ice bath to keep the pesto from getting watery.
• The salad is best served fresh but can be refrigerated for up to 1 day; bring to room temperature before serving.
• For a nuttier pesto, consider lightly toasting the herbs in a dry skillet before blending.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Green bean salad, herb pesto, walnut pesto, summer salad, vegetarian, side dish