Herb Pesto Green Bean Salad Recipe

Introduction

This Herb Pesto Green Bean Salad is a fresh and vibrant side dish that combines crisp green beans with a flavorful walnut and herb pesto. It’s perfect for a light lunch or as an elegant accompaniment to your main course.

Ingredients

• 1 ½ lbs green beans, trimmed and cut into 1” pieces
• 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, 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 trimmed and cut green beans and cook for 2 minutes until crisp-tender.
3. Step 3: Immediately transfer the green beans to the ice bath to stop cooking, and let them chill for 5 minutes. Then, pat them dry with a paper towel.
4. Step 4: In a food processor, combine the toasted walnuts, olive oil, juice of half a lemon, and garlic. Blend until smooth.
5. Step 5: Add the chopped dill, parsley, red wine vinegar, Dijon mustard, and kosher salt to the processor. Blend again until the pesto is smooth and well combined.
6. Step 6: Toss the dried green beans with the herb pesto in a bowl until evenly coated.
7. Step 7: Squeeze the remaining half of the lemon over the salad and sprinkle with flaky salt to taste. 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

• For a nuttier flavor, lightly toast the nuts before adding them to the pesto.
• Swap walnuts for almonds, pistachios, or cashews depending on your preference or what you have on hand.
• If you prefer a milder garlic taste, reduce the garlic to half a clove.
• Add a sprinkle of freshly grated Parmesan cheese for extra umami.

Storage

Store the green bean salad in an airtight container in the refrigerator for up to 2 days. The green beans might soften slightly over time, so it’s best enjoyed fresh. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this salad?

Yes, you can use frozen green beans. Thaw them completely and blanch for a shorter time to avoid overcooking, then proceed with the recipe.

Is this pesto dairy-free?

Yes, this herb pesto is naturally dairy-free, making it suitable for those with dairy restrictions.

Herb Pesto Green Bean Salad Recipe

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★★★★★

4.9 from 123 reviews

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

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Description

This Herb Pesto Green Bean Salad is a fresh, vibrant dish featuring crisp green beans tossed in a homemade herb pesto made with walnuts, dill, parsley, and a bright lemon dressing. Perfect as a light side or a healthy snack, it combines the fresh crunch of beans with the rich, aromatic flavors of an herbaceous walnut pesto.

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Ingredients

Scale 1x2x3x

Green Beans

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

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 (plus extra flaky salt for finishing)
• 1 lemon, divided and juiced
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard

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Instructions

1. Prepare Herb Pesto: While the green beans chill, add toasted walnuts, olive oil, half of the lemon juice, and garlic to a food processor and blend until smooth.
2. Add Herbs and Seasonings: Add chopped dill, chopped parsley, red wine vinegar, Dijon mustard, and kosher salt to the food processor, then blend again until smooth and combined.
3. Make Ice Bath: Fill a large bowl with ice and cold water to prepare for shocking the green beans after cooking.
4. Cook Green Beans: Bring a large pot of water to a boil. Add trimmed and cut green beans and cook for 2 minutes to blanch.
5. Shock Green Beans: Use a strainer or tongs to immediately transfer the cooked green beans into the prepared ice bath. Let chill for 5 minutes to stop the cooking process and retain crispness.
6. Dry Green Beans: Remove green beans from ice bath and pat dry thoroughly with paper towels to prevent watering down the pesto.
7. Toss Beans in Pesto: Place green beans in a bowl and toss with the prepared herb pesto until evenly coated.
8. Final Seasoning: Squeeze the remaining half of the lemon over the salad and sprinkle a pinch of flaky salt if desired. Toss once more to combine flavors.
9. Serve: Transfer the salad to a serving dish and serve immediately for the freshest taste and texture.

Notes

• Toast walnuts or other nuts before blending to enhance flavor.
• Use an ice bath to quickly cool green beans, preserving their vibrant color and crisp texture.
• Pat beans dry well to avoid watering down the pesto.
• Adjust lemon and salt to taste for a balanced bright and savory flavor.
• Can be made ahead by preparing pesto and beans separately and combined just before serving.

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

Keywords: green bean salad, herb pesto, walnut pesto, healthy salad, vegetarian side dish, fresh green beans, lemon dressing