green beans with mushrooms and pesto green beans with mushrooms and pesto Israeli Kitchen Green beans are in good company in this zesty pesto dish. (Photo: Sarah F. Berkowitz)

Green beans with mushrooms and walnut pesto

Good ole’ green beans get a new coat of flavor with this zesty walnut pesto
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  • Yield: Serves 4
  • Prep time: 15 minutes
  • Cook time: 20 minutes

Confession: Green beans have never been one of my favorite vegetables. Give me broccoli, cauliflower or even peas – but green beans were never my first choice. Until the day I decided to coat them with one of my favorite homemade dips – walnut pesto with loads of fresh pesto and garlic. Voila! Green beans are reborn, and I’m all over them. Meaning, they’re gone.

Ingredients

  • 16 ounces frozen French-cut green beans
  • 8 ounces Portobello mushrooms
  • 1/2 cup olive oil
  • 1/2 cup walnuts
  • 1 cup fresh basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon crushed black pepper
  • 2 cloves garlic

Directions

Preheat oven to 350° F.

Place green beans into a baking dish.

Wash and slice mushrooms into thin pieces, add to green beans.

In food processor, pulse oil, nuts, basil, garlic and seasonings until finely chopped.

Place several spoons of pesto over beans and mushrooms and toss to coat.

Heat in oven 20 minutes.

Serve warm.

*You can use fresh green beans in this recipe by blanching them in boiling water, and then continue with directions above.

Related Topics: Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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