Make this Pesto Sauce with Green Beans on days when the basil and green beans look especially vibrant and fresh. This side dish includes homemade walnut-Parmesan pesto sauce for an especially savory taste.
What You Need
Original recipe yields 8 servings
1 lb. fresh green beans, trimmed
2 cups tightly packed fresh basil
2 cloves garlic
3 Tbsp. olive oil
1/2 cup KRAFT Shredded Parmesan Cheese
1/3 cup chopped PLANTERS Walnuts, toasted
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Let's Make It
Add beans to large saucepan of boiling water; cook 2 to 3 min. or until bright green in color.
Meanwhile, process basil, garlic and oil in food processor or blender until basil is chopped and mixture is well blended. Spoon into medium bowl. Add cheese and nuts; mix well.
Drain beans. Serve topped with basil mixture.
The basil mixture can be prepared ahead of time. Store in resealable container in refrigerator up to 1 week. Or, freeze in ice cube trays until firm, then unmold and freeze in freezer-weight resealable plastic bag until ready to use.
Substitute pine nuts or PLANTERS Slivered Almonds for the walnuts.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.