Crispy Green Beans with Pesto

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Crispy Green Beans with Pesto

4.3 of 5 (13)
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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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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!
    3 of 3 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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