Pesto Green Beans


  • Prep Time15 mins
  • Total Time20 mins
  • Makes8 servings
Pesto Green Beans

Photo, Roberto Caruso.

Chatelaine Triple Tested

Tender-crisp green beans get a major flavour upgrade with the addition of nutty, garlicky pesto (homemade or store-bought).


  • 2 to 3 garlic cloves

  • 4 cups packed basil leaves, (about 2 small bunches)

  • 1/2 cup toasted slivered almonds

  • 1/3 cup grated parmesan

  • 2 tbsp lemon juice

  • 1/2 tsp salt

  • 1/2 cup olive oil

  • 680 g green beans, ends trimmed

  • 1 tbsp lemon zest


  • 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; or, save prep 
time by using 1 cup store-bought pesto.

Nutrition (per serving)

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

Visit the Chatelaine Guide to Thanksgiving for everything you need to plan this year's big meal, including our very best recipes for show-stopping main courses, second-helping-worthy sides and the most delectable desserts.