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Pistachio Pesto Green Beans
[Vegan]

CK By: Cameron Keller

Author Bio

I'm a piano player and plant-based recipe developer from the Pacific Northwest, and it's my... Read More

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Pistachio Pesto Green Beans [Vegan]

Dairy Free

Vegan

These pistachio pesto roasted green beans was it. Simple to make, wonderfully tasty to eat, and an elegant side to have on the dinner table, this awesomely delicious platter of green bean goodness is hard to pass up.

Ingredients You Need for Pistachio Pesto Green Beans [Vegan]

For the Green Beans:

2 lbs fresh green beans, enough to entirely fill a large baking sheet
1 – 2 tablespoons olive oil, or as needed to coat all the green beans
Some salt and ground black pepper

For the Pistachio Pesto:

1/2 heaping cup raw pistachios, shelled and lightly toasted
3 garlic cloves, minced
3 cups fresh basil, packed
1/2 cup olive oil
3 tablespoons lemon juice
1 1/2 tablespoons nutritional yeast
1/4 teaspoon dried thyme
1/4 teaspoon salt, or to taste

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How to Prepare Pistachio Pesto Green Beans [Vegan]

Preheat the oven to 400°F (204°C). Drizzle the green beans with olive oil, then toss the beans together just until all the beans are lightly coated. Spread the beans evenly on a baking tray, and sprinkle with some salt and black pepper. Bake for 25 – 30 minutes, or until browned, tender when poked with a fork and slightly wilted.
While the beans are baking, begin the pesto by lightly toasted raw pistachios in a skillet over medium heat for 3 – 5 minutes, until fragrant and lightly browned. Transfer the pistachios to a food processor along with the minced garlic, and pulse until the two are combined. After that, add the rest of the pesto ingredients (basil, olive oil, lemon juice, nutritional yeast, dried thyme and salt), and blend until you have cohesive pesto.
After you have removed the green beans from the oven, toss them with a good portion of the pesto in a large bowl until well-coated with pesto. Serve on a platter alongside whatever else you'd like.

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