Crispy Greens Beans with Pesto

14 March

Crispy Green Beans with Pesto



  • 1 tsp olive oil
  • 1 garlic clove, minced
  • 3 cups fresh green beans, ends trimmed and chopped into 1″ pieces
  • 1/4 cup Homemade pesto (store-bought is fine but just not as good and healthy as homemade! see below for pesto sauce)
  • 1 tbsp toasted pine nuts


  1. Heat olive oil in a non-stick skillet. Cook garlic on medium-high heat for about 30 seconds, remove from skillet and set aside.
  2. Add beans to the same skillet and sauté for about 6 minutes or until beans are cooked but still crispy. Return garlic to the skillet and cook an additional 30 seconds (just enough to quickly reheat garlic). Remove from skillet and cool down a bit.
  3. Toss with pesto, sprinkle with pine nuts and serve.


This dish is also very good as a salad, in case you have leftovers!

Yield: Makes 3 cups – Serves 2 (large portions)

Serving Size: 1 1/2 cups

Cal: 216.5 – Protein: 4.9g – Fat: 17.04g – Carbs: 13.9g – Sugar: 5.25g – Fiber: 5.5g

Homemade Pesto Recipe above


  • 3 rounded cups fresh basil leaves (about 2 bunches)
  • 1/2 medium garlic clove, germ removed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp toasted pine nuts
  • 2 tbsp grated Parmesan cheese
  • salt, to taste


  1. In food processor (don’t use a blender), combine basil leaves and pine nuts.
  2. Pulse a few seconds. Add garlic and pulse again.
  3. Slowly add olive oil while the food processor is on.
  4. Stop food processor and scrap down the sides with a rubber spatula.
  5. Add Parmesan, and pulse again.
  6. Add a pinch of salt if needed and serve.


I’ve been doing this recipe for a long time. The proportion of each ingredients suits perfectly my taste, but make sure to discover what’s your best combination by adjusting the recipe. A little more pine nuts here, a little less garlic there…Try and have fun!

Yield: Makes about 3/4 cup

Serving Size: 1/4 cup (4 tbsp)

Cal: 119 – Protein: 2.46g – Fat: 12g – Carbs: 1.3g – Fiber: 0.5g – Sugar: 0.21g





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