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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 76.3
  • Total Fat: 5.8 g
  • Cholesterol: 3.2 mg
  • Sodium: 83.5 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Crispy Green Beans with Pesto calories by ingredient
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Crispy Green Beans with Pesto

Submitted by: STEPFANIER
Crispy Green Beans with Pesto

Introduction

The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans.
The trick to learning to like vegetables you hate is to disguise their appearance and flavor. Think about what it is you dislike about that particular vegetable.
I asked Fred why he's anti-green beans. It turns out that he remembers the long, mushy canned beans from childhood.
Step 1: Chop the beans into 1-inch pieces.
Step 2: Change texture. Sauté them in a bit of olive oil, salt and pepper on high heat until they're crispy on the outside and still slightly firm.
Step 3: Change the flavor: Add pesto (with homemade lemony basil from the co-op) and an extra bit of parmesan cheese!
Results: "Is this pasta?" Fred asks as I hand him a plate of beans.

Number of Servings: 4

Ingredients

    2 cups fresh green beans
    1 T olive oil
    2T pesto (from a jar is fine)
    2T parmesan

Directions

Trim ends from green beans, then chop into 1" pieces.
Heat olive oil over high heat in medium skillet. Add beans and cover skillet for two minutes. Uncover, add a sprinkle of salt and pepper and cook about 5 minutes, until crispy and caramelized on most sides. Add pesto and remove from heat. Sprinkle with parmesan and serve.
Makes 4 1/2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user SP_STEPF.






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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    We give this rave reviews! Just added minced garlic and a little lemon zest. This is excellent and we will have this over and over! - 1/7/10

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  • Very Good
    1 of 1 people found this review helpful
    It tasted great, but I didn't like how dark brown (not quite burnt) the green beans got in the pan over high heat. I would lightly steam them next time before adding the pesto. - 1/23/10

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  • Very Good
    1 of 1 people found this review helpful
    I thought it was a good change of pace. My husband and I both enjoyed the recipe, but the 16 yo son was indifferent. I put little stock into that, since he's indifferent to veggies generally speaking! - 1/7/10

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  • This was as MAJOR hit with my whole family! My 12 year old stole some from my plate, now I have a few extra calories to go around! We used still frozen green beans so had to "caramelize" them for about 5-7 minutes instead of 2 for the right crunchiness. - 9/24/12

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  • We thought this was fabulous!! I will make these again. - 5/17/12

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  • Love this! I drained the pesto of some of its excess oil and left out the extra cheese. I also added chopped sundried tomatoes and mixed some penne in with the beans. Same shape, same size, they blend in wonderfully. 1 and 1/2 cup serving of this mix plus a tilapia filet = complete meal at 388 cals! - 11/5/11

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  • Easy, quick and delicious - we loved it! - 9/19/11

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  • 0 of 1 people found this review helpful
    I use pesto for lots of things - rarely for pasta! - 8/3/11

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  • I really liked these green beans, and I didn't expect to like them at all because I don't like Pesto very much. Congratulations, you made me like Pesto! - 7/16/11

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  • This was a great recipe - there was a little too much pesto for my family's taste so next time I make it I will cut that in half. I also just sprinkled the Parmesan on top so didn't use the full amount there. But everyone liked it - even my picky teenager :) - 2/7/11

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  • very good indeed, I also added a bit of garlic t them! - 7/12/10

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  • I thought this was delicious, but my husband didn't like it - which is odd because he likes green beans, pesto and parmesan, but didn't like the combo I guess. - 5/6/10

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  • This was delicious. My husband, daughter and I loved it! I've been meaning to try this recipe for a while and so glad I finally did. Next time might try with my lemon flavored olive oil. - 4/22/10

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  • 0 of 1 people found this review helpful
    Fantastic! I think you could even get the kiddies to like green beans with this one. - 11/5/08

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