Green Beans With Walnut Parsley Sauce Recipes

GREEN BEANS WITH WALNUT SAUCE

Steps:

• in boiling water blanche green beans, remove and put into ice water, drain, set aside put a few springs of parsley and a few walnuts aside for garnish.
• in processor add walnuts, parsley leaves, garlic, salt, pepper and boullion cube and pulse until it's like a paste.
• with machine running add olive oil and emulsify pour over green beans, garnish with walnuts and parsley.

GREEN BEANS WITH WALNUT-PARSLEY SAUCE

Steps:

• Put 1/3 cup toasted walnuts, 1 1/4 cups parsley, 1 small smashed garlic clove, 2 teaspoons Worcestershire sauce and 1/2 teaspoon each grated lemon zest and kosher salt in a food processor. With the motor running, add 1/4 cup olive oil and process until coarsely blended. Cook 1 1/2 pounds green beans in boiling salted water until tender, 5 minutes. Drain and top with the walnut sauce.
• Per serving: Calories: 237; Total Fat: 19.5 grams; Saturated Fat: 2.5 grams; Protein: 5 grams; Total carbohydrates: 15 grams; Sugar: 6 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 289 milligrams

GREEN BEANS WITH WALNUTS

Steps:

• Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
• Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

ROASTED GREEN BEANS WITH WALNUTS, LEMON AND CRANBERRIES

Steps:

• Preheat oven to 400°F. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes. Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve.

GREEN BEANS IN DILL WALNUT SAUCE

Steps:

• Heat a large pot of water to boiling.
• Add the green beans and cook until crisp-tender.
• Drain immediately, then immerse in a large bowl of ice water to prevent further cooking and to retain the bright green color.
• Meanwhile, make the sauce: place the scallions, dill, parsley, walnuts, and lemon juice in a blender or food processor fitted with the steel blade; process until smooth.
• With the machine running, pour the olive oil in a t hin, steady stream through the feed tube to make a thick green sauce. Add salt and pepper to taste. Drain the beans and dry wit h a towel.
• Toss the beans with the dressing.
• Serve slightly chilled or at room temperature.