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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Make Ice Bath: Fill a large bowl with ice and cold water to prepare for shocking the green beans after cooking.
- 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.
- 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.
- Dry Green Beans: Remove green beans from ice bath and pat dry thoroughly with paper towels to prevent watering down the pesto.
- Toss Beans in Pesto: Place green beans in a bowl and toss with the prepared herb pesto until evenly coated.
- 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.
- 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
