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.
Ingredients
Scale
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
Instructions
- Prepare the Herb Pesto: In a food processor, combine the toasted walnuts, olive oil, juice of half a lemon, and garlic. Blend until smooth.
- 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.
- 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.
- 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.
- 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.
- Dry the Beans: Remove the beans from the ice bath and pat dry thoroughly with a paper towel to prevent diluting the pesto.
- Toss with Pesto: Place the dried green beans in a large bowl, add the herb pesto, and toss to coat evenly.
- 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
