Pesto green beans

Prep 15 min
Total 20 min
Serves 8

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2 to 3
4 cups
packed basil leaves, (about 2 small bunches)
1/2 cup
toasted slivered almonds
1/3 cup
grated parmesan
2 tbsp
1/2 tsp
1/2 cup
680 g
green beans, ends trimmed
1 tbsp


  • DROP garlic through spout of a food processor while 
it’s running. Add basil, almonds, Parmesan, lemon juice and salt. Pulse until finely chopped. With motor still running, slowly add oil, pausing after every couple of tbsp to scrape down side with a spatula.
  • BRING a large pot of water to a boil. Add green beans and cook until tender-crisp, 3 to 4 min. Drain, then return beans to pot. Add pesto; stir to coat. Transfer to a serving dish. Sprinkle with lemon zest.

Kitchen Tip: Pesto can be made 2 days ahead.

Kitchen Tip: Save prep 
time by using 1 cup store-bought pesto.


Calories 179, Protein 4 g, Carbohydrates 7 g, Fat 16 g, Fibre 2 g, Sodium 247 mg.

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