Lemon-parsley green beans with pine nuts
Lemon-parsley green beans with pine nuts is a vibrant side dish featuring fresh green beans, zesty lemon, and nutty pine nuts, all sautéed together for a refreshing finish. It's simple to prepare and makes a perfect accompanyment to any meal.
Cook time 30 min
Prep time 30 min
Ingredients:
1.50 tsp lemon zest4 tsp olive oil
2 tbsp dried parsley
1/4 cup pine nuts
6 cups green beans
Lemon-parsley green beans with pine nuts is a delightful and refreshing side dish that combines the zesty flavor of lemon, the nuttiness of pine nuts, and the freshness of green beans. It’s perfect for any occasion and easy to prepare with a few simple ingredients.
Instructions:
- Rinse the green beans thoroughly under cold water.
- Trim the ends off the green beans (optional: cut the green beans in half if they are too long).
- Bring a large pot of salted water to a boil.
- Add the green beans and cook for about 3-4 minutes until they are bright green and just tender.
- Prepare a bowl of ice water while the beans are boiling.
- Using a slotted spoon or tongs, transfer the green beans to the ice water to stop the cooking process. This helps to retain their vibrant color and crisp texture.
- Drain the green beans and pat them dry with a clean kitchen towel or paper towels.
- While the green beans are drying, place a small skillet over medium heat.
- Add the pine nuts to the dry skillet and toast them, stirring frequently, until they are golden brown and fragrant (about 2-3 minutes).
- Remove the skillet from the heat and set the pine nuts aside. Be careful as they can burn quickly.
- In a large skillet or sauté pan, heat the olive oil over medium heat.
- Once the oil is hot, add the drained green beans to the skillet and sauté for about 2-3 minutes, until they are heated through.
- Sprinkle the lemon zest and dried parsley over the green beans, stirring gently to combine and evenly coat.
- Add the toasted pine nuts to the skillet with the green beans.
- Stir gently to mix the pine nuts through the green beans.
- Season with salt and freshly ground black pepper to taste.
- Toss everything together lightly to ensure the green beans are evenly coated with all the ingredients.
- Transfer the lemon-parsley green beans with pine nuts to a serving dish.
- Enjoy immediately as a side dish to your favorite main course.
Lemon-parsley green beans with pine nuts is a versatile and delicious dish that brings together bright, nutty, and herbal notes. Whether serving it alongside a main course or as a standalone salad, it’s sure to impress your guests and become a favorite in your recipe collection.
Lemon-parsley green beans with pine nuts FAQ:
Store any leftover lemon-parsley green beans in an airtight container in the refrigerator for up to 3 days. To reheat, sauté them briefly in a pan over medium heat to avoid overcooking.
The green beans are done blanching when they turn bright green and are just tender, which typically takes about 3-4 minutes. Immediately transfer them to ice water to stop the cooking process.
Yes, you can use fresh parsley instead of dried parsley. Use about three times the amount of fresh parsley, roughly 6 tablespoons, to achieve a similar flavor profile.
If you don’t have pine nuts, you can substitute them with other nuts like slivered almonds, walnuts, or pecans for a similar crunch and nutty flavor.
A large skillet or sauté pan that can hold the green beans in a single layer is recommended. This allows for even cooking and prevents overcrowding. A 10-12 inch skillet should work well.
Tips:
- To enhance the flavor, toast the pine nuts in a dry skillet over medium heat for a few minutes, stirring frequently until they are golden brown.
- For a fresher taste, use fresh parsley instead of dried parsley. Substitute with about 2 tablespoons of freshly chopped parsley.
- Blanch the green beans in boiling water for a few minutes and then shock them in ice water to retain their vibrant green color and crisp texture.
- Add salt and pepper to taste to elevate the overall flavor of the dish.
- For extra richness, drizzle a bit more olive oil over the dish just before serving.
Nutrition per serving
8 ServingsCalories 50kcal
Protein 1.98g
Carbohydrates 6g
Fiber 2.21g
Sugar 2.60g
Fat 5g
More recipes
Honey-infused greek yogurt toast
Enjoy quick honey-infused Greek yogurt toast for breakfast.
27 Jan 2026Roasted beet, pistachio and feta salad
A delicious roasted beet salad with pistachios and feta cheese.
03 Feb 2026Chargrilled chicken escalopes
Enjoy marinated chargrilled chicken escalopes with zucchini and arugula.
30 Dec 2025Sauteed green beans and brussels sprouts with mint
Vibrant sautéed green beans and Brussels sprouts with mint.
07 Jan 2026Roasted red pepper and tomato soup
A comforting roasted red pepper and tomato soup with herbs.
24 Jan 2026