This colorful, satisfying dish can complement a main entree or serve as a light, flavorful meal of its own. The nuts and pesto drizzled over the green beans boost the flavor and the nutrients.
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1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup fresh spinach leaves
3 ounces toasted and chopped pecans
3 ounces toasted and chopped walnuts
1/2 teaspoon salt
3 ounces extra virgin olive oil
1 teaspoon fine chopped fresh garlic
9 cups cooked green beans, drained well
- Put basil, parsley, spinach, pecans, walnuts and salt in food processor and mix until you have coarse puree.
- Combine oil and garlic, add to mixture and mix until fully incorporated.
- Combine with cooked green beans and toss.
- Cover, label, date and refrigerate.
Nutrition information (per serving)
Makes 15 servings
Each 1/2 cup serving contains:
Sodium: 85 mg
Sugar: 2 g
Cholesterol: 0 mg
Saturated fat: 1.5 g
Fiber: 3 g
Protein: 2 g
Carbohydrates: 6 g