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Basil and lemon green beans with walnuts recipe

Basil and lemon green beans with walnuts recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

An easy way to make fresh green beans more flavourful with the addition of lemon juice, walnuts and white balsamic vinegar. Goes great with poultry, beef, pork or fish.

2 people made this

IngredientsServes: 4

  • 2 tablespoons basil-infused olive oil (see tip)
  • 450g fresh green beans, trimmed
  • 30g chopped walnuts
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed chilli flakes (optional)

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Heat olive oil in a large pan over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt and pepper; mix to combine. Cook, stirring occasionally so walnuts don't burn, until beans are soft but maintain some crunch, 5 to 10 minutes.
  2. Remove from heat and sprinkle with lemon juice and crushed chilli flakes.

Tip:

If you do not have basil-infused olive oil, use olive oil and add or 2 tablespoons freshly chopped basil.

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  • 1 pound fresh green beans, trimmed (about 5 cups)
  • 2 tablespoons butter
  • 1 teaspoon McCormick® Basil Leaves
  • 1/2 teaspoon McCormick® Minced Garlic
  • 1/4 teaspoon McCormick® Ground Pepper Black
  • 1/4 teaspoon salt

Key Products


Instructions

Preheat the oven to 450˚F (230˚C). Arrange the oven racks in the top third and bottom third of the oven.

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 20 minutes, then drain.

Transfer the potatoes to a rimmed baking sheet and gently smash so they flatten halfway. Drizzle a generous amount of olive oil over the potatoes, then season with salt, pepper, and 1 tablespoon of the Zesty Seasoning. Spread on a baking sheet and set aside.

In a small bowl, mix together 2 tablespoons of the Zesty Seasoning, 1 tablespoon salt, and 2 teaspoons pepper. Gently the pat halibut fillets dry with a paper towel. Season the fillets on all sides with spice mixture.

Arrange the halibut and green beans in a single layer on a rimmed baking sheet. Drizzle olive oil over the fish and green beans. Sprinkle salt and pepper over the beans and toss to coat. Turn the fish over to ensure all sides are coated in olive oil.

Place potatoes on the top rack of the oven and the fish and beans on the bottom rack. Roast until the potatoes are crispy, the fish is opaque in the center, and the beans are crisp but tender, 8 to 10 minutes.

Meanwhile, make the sauce: In a medium bowl, mix together the basil, lemon zest, and lemon juice. Drizzle in the olive oil and stir to incorporate, then season with salt and pepper.

To serve, divide the halibut, potatoes, and green beans among plates. Spoon the sauce over the fish and beans.


How to Make Green Bean Salad:

Begin by rinsing and trimming the ends off the green beans.

Next, we blanch! If you&rsquove never blanched a single thing in your life, have no fear. It&rsquos super easy, and once you go blanch, you&rsquoll never go back. Right? Right.

All you do is FLASH cook the green beans in boiling water. To do so, bring a saucepan of water to a boil then add the green beans. Cook for 30 to 60 seconds, then immediately strain into a colander.

Transfer them to an ice bath, and let them chill. Literally&hellipthey chill right there in that water.

From here, drain and strain, and toss the salad &hellipand that&rsquos all it takes to make them dreams happen.

The lemon-mint dressing. Make extra. Call in for reinforcements. I gave you a recipe large enough for the green bean salad and then some, because you really need to eat this dressing on everything.

If you don&rsquot think you&rsquoll use the dressing on other salad endeavors, halve the recipe so the dressing doesn&rsquot go to waste.

I use my Magic Bullet to make all of my salad dressings because the small little pod keeps the dressing contained and prevents it from splattering all over the inside of the blender.

No one likes blender splatter. The ingredients just get whirled up for a few seconds, and out comes good vibrations.

You take this green bean salad with you wherever you go, ya hear?


Pesto-palooza! Ten Ways to Eat Pesto

A couple of months ago, I happened across a most magnificent vendor at the farmers’ market. She was selling tie-dyed shirts and bright green basil—lots and lots of it. I felt like a kid in a candy store when I scored six cups of basil for nine dollars under the shade of her colorful tent. I went home feeling giddy about my purchase, which turned into a big batch of pesto the next day.

I froze the pesto in ice cube trays for later, just like I did with the arugula pesto, and I’ve been putting pesto on practically everything since. I’ve found that adding flavorful homemade pesto to a quick, ordinary meal makes it seem like a gourmet special.

A few of my experiments weren’t worth sharing, but I managed to come up with ten fantastic, easy ideas for you. Plus, I’ve typed up a basic basil and walnut pesto recipes and some tips on making pesto at the bottom of this post. Buon appetito!

Pesto pasta with extra protein: Toss steamed, shelled edamame, lightly sautéed spinach (optional) and whole wheat rotini in pesto. The buttery texture of edamame complements pesto surprisingly well.

Pesto tortilla pizza: Top an organic whole wheat tortilla with pesto, reduced fat mozzarella and sliced tomatoes. Bake at 450 degrees Fahrenheit, preferably on a baking rack, until the cheese is golden and bubbling.

Pesto scrambled eggs: cook your scrambled eggs as usual and take the pan off the burner once the eggs are mostly set. Stir in pesto and top with Parmesan and diced tomatoes.

Pesto popcorn: stovetop popcorn lightly tossed with pesto and grated Parmesan (optional).

Pesto grilled cheese: layer pesto, mozzarella, and roasted red peppers or tomatoes on good whole wheat bread. Grill. Amazing!

Pesto quesadilla, take one: pesto, tomato and mozzarella between a whole wheat quesadilla.

Pesto quesadilla, take two: pesto, cannellini beans and low fat mozzarella turned into a quesadilla. Highly recommended!

Arugula pesto pizza bagel: Oh my. Top a 100% whole wheat bagel with pesto, mozzarella pearls and cherry tomatoes. Bake at 450 for about ten minutes, until the cheese is melted. Let the bagels cool slightly and top with arugula that has been lightly tossed in lemon juice, salt and pepper. I can thank Joy the Baker for inspiring this creation.

Avocado pesto pasta: This might not be the prettiest pasta around, but it sure is tasty. Combine roughly equal parts avocado and pesto in your food processor. Add a squeeze of lemon juice. Blend thoroughly. Drizzle in extra olive oil if necessary. If you’re feeling adventurous, blend in some goat cheese, too. Toss with whole wheat pasta.

Pesto lasagna: mix pesto into the ricotta cheese. This lasagna was beautiful, yes, but the recipe wasn’t quite right.


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Cook the Chicken

Coarsely chop walnuts. Pat chicken dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 5-7 minutes on one side. Flip chicken, and top evenly with mozzarella and walnuts. Cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a plate. Reserve pan no need to wipe clean. While chicken cooks, cook green beans.

Cook the Green Beans

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally until tender, 5-7 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes Add onions and seasoned salt. Stir occasionally until onions soften, 2-3 minutes. Remove from burner.

Make the Sauce

Return pan used to cook chicken to medium heat. Add pesto, cream cheese, a pinch of salt and pepper, and 3 Tbsp. water to hot pan. Bring to a simmer, stirring to combine. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. Once simmering, remove from burner.

Finish the Dish

Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


Potato-Green Bean Salad with Lemon and Basil

Potato salads can be dangerous. I’m not just talking about Aunt Mabel’s mayo-laden concoction sitting outside at the picnic all day, growing an army of bacteria. No, I mean the less immediately life-threatening danger that typical potato salads present to those of us who love, love, love them but don’t love the added fat they normally are bathed in.

Just because a salad—potato or otherwise—is vegan doesn’t mean it’s low in fat most of them depend on a base of oil or vegan mayonnaise for moistness, flavor, and mouthfeel. It’s easy to take in much more fat than is healthy by doing a supposedly healthy thing and “filling up on salad.”

So, what to do? Instead of relying on fat, I’ve been taking advantage of the summer availability of fresh basil to make a potato salad that’s full of flavor but has zero fat.

The flavor comes from the basil, garlic, and lemon juice, and the substitute for the fat is the potatoes themselves. I make a pesto-like dressing in the food processor with the basil and garlic, but instead of using nuts or olive oil, I use a couple of the cooked red potatoes to give the dressing body and a slight creaminess. Lemon juice adds zing, and a little Shiro miso contributes a savory, umami flavor.

And if you’re carb-shy, notice that the green beans lighten the glycemic load while adding fiber. I don’t think you’ll find a lighter vegan potato salad than this!


Recipe Roundup: Green Beans

Green beans are one of the many great — and delicious — Thanksgiving traditions. While some swear by the classic comforting casserole, others prefer a fresher take, with unexpected flavors, colors and textures. Here are some of our favorite side dishes featuring green beans (hint: you don’t have to save them for the holiday feast)!

Green Beans with Brown Butter and Radishes
Brown butter adds a nutty taste to this vibrant green bean dish, while toasted hazelnuts lend a pleasing crunch. Red radishes, which are briefly cooked to mellow their peppery bite, contribute a splash of color.
Green Beans with Toasted Hazelnuts and Lemon Zest
Celebrate the harvest with brightly colored crisp-tender green beans. You can blanch and dress the beans in advance, then top with the hazelnuts and basil just before serving—handy when you’re hosting a special dinner.
The Ultimate Green Bean Casserole with Crispy Fried Shallots
We gave the classic green bean casserole a makeover! Sautéed cremini mushrooms and blanched green beans are combined with a luscious sauce of chicken stock and cream. Then the dish is topped with homemade fried shallot rings and baked until bubbling.
Green Bean and Potato Salad with Herbs and Anchovies
Here, tender potatoes and green beans are tossed in a pungent Italian-inspired dressing laced with anchovies, Dijon mustard and three different fresh herbs. This dish also makes a wonderful addition to a summer picnic.
Green Bean Bundles with Bacon and Brown Sugar
Wrapped with a strip of bacon, these green bean bundles add an elegant touch to the table. They’re easy to prepare (and a customer favorite)!
Haricots Verts with Toasted Almonds and Caramelized Shallots
Caramelized shallots add deep flavor to this side dish they’re cooked low and slow to coax out their natural sweetness. Chopped almonds add a crunchy texture to contrast the crisp-tender green beans.
Green Beans with Brown Butter, Wild Mushrooms and Walnuts
This recipe gets a double dose of nuttiness from fragrant brown butter and hearty walnuts, while wild mushrooms lend their distinctive earthiness. It’s a unique way to showcase autumn ingredients — and a guaranteed crowd-pleaser.
Green Beans with Sweet-and-Sour Bacon Dressing
Sweet, salty and sour flavors mingle irresistibly in this simple yet bold-flavored dish of green beans dressed in a bacon vinaigrette. The beans stand at room temperature in the tangy dressing before serving to soak up the flavors.
Green Bean Casserole

Serving a traditional Thanksgiving meal, complete with iconic side dishes like green bean casserole, is easier than ever with our Green Bean Casserole Starter Kit . Dried porcini and champignon mushrooms in the kit elevate this classic holiday dish into something special.


Roasted Green Beans and Shallots with Lemon and Thyme Recipe

You know what I always say about Thanksgiving — that there aren’t enough veggies and green foods on the table to balance out all the starch, protein and BEIGE. If it were up to me, I would just make dishes called “harvest salad” and a sweet potato casserole and be a happy camper. There is such an abundance of produce right now, the options are exciting and endless. Am I the only person who finds mashed potatoes to be boring?

The answer in my house is “yes.” My people cannot have a Thanksgiving without mashed potatoes and turkey and two different kinds of stuffing. Well, that’s all fine. But since I am doing the cooking and I am CEO of Thanksgiving, there will be salads (notice the plural) and there will be green vegetables. Like these delicious roasted green beans with lemon and thyme. And ironically although no one says they’re excited about the vegetables, I never have a green bean left.

This is a pretty perfect Thanksgiving side dish. Green beans and lemon go beautifully with turkey. It’s light, healthful and not from a can (please say no to canned green beans – they’re just not good in so many ways.) The flavors are clean and simple. And it’s a snap to prepare. The only tricky part is that this recipe needs an oven, but check the notes at the bottom for how you can prep ahead.

If you really can’t use your oven, then feel free to blanche the beans the day before in boiling salted water for 4-5 minutes. Then drain them and shock them in an ice water bath. Drain and pat dry. The next day, saute the beans and shallots until hot.

And you might be thinking, “I can’t decide between this promising recipe and the perfectly awesome and healthified green bean casserole you posted last year.” And I would say, I like how you think. We should be friends. Keep checking in regularly because I have SO many fantastic Thanksgiving recipes and videos to share with you, AND my weekly Thursday tips to keep you ahead of the game. XO


More fresh green bean recipes:

This make ahead recipe for Orange Ginger Green Beans is a great one for the holidays.

This recipe for roasted green beans with almonds and thyme is like a cross between Green Bean Almondine and roasted green beans.

One of my most popular recipes ever are these simple skillet green beans. Have you tried them yet?

Serve this one chilled in the summer. So fresh! Green beans and corn

Another cold option for summertime: green beans with basil vinaigrette

Thanks so much for reading. If you make this recipe for Balsamic Green Beans with Walnuts, let me know by leaving a star rating and review.


Watch the video: Μπιρόψωμο με κουρκουμά και καρύδια ή με χαρουπάλευρο - (July 2022).


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