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Green bean pesto: the recipe for a delicious sauce to dress pasta and more

Green bean pesto: the recipe for a delicious sauce to dress pasta and more


Extra virgin olive oil

Il green bean pesto it’s a variant tasty and original classic basil pesto: a sauce lightideal to serve as an appetizer, spread on bruschettaor as a condiment for pastabut also to accompany cheeses, meat and fish dishes.

Green beans are among the spring vegetables more versatile and easy to clean. Fresh and tasty, they lend themselves to enrich many preparations, such as trofie al pesto with green beans and potatoes oh green beans au gratin.

Preparing the green bean pesto requires a few simple steps: just boil the green beans and then blend them with pine nuts, basil, pecorino e extra virgin olive oil. For the success of the pesto it is important to cook the green beans to perfection.

We recommend making it to season one cold pastaperhaps to take to work or to the beach.

How to prepare green bean pesto

To prepare green bean pesto, first of all clean and trim the green beans 1.

Rinse them with plenty of running water to remove any earth residues 2.

Meanwhile, bring plenty of water to a boil in a saucepan, add salt and green beans. Boil the green beans for 15 minutes 3 and, just before draining them, prepare a bowl with water and ice.

After the cooking time has elapsed, drain and transfer them to the bowl with water: this step will allow the pesto to maintain a bright color. To allow the lively green of the green beans not to darken, you can also replace boiling with steaming: in this way, you will avoid the phase of immersion in cold water. 4.

At this point, lift the green beans, dry them and blend them in a blender with the basil, pine nuts, grated pecorino, salt and extra virgin olive oil, until you get a cream with a smooth and homogeneous consistency 5.

The green bean pesto is ready: keep it in a glass jar or use it to season pasta, bruschetta or dishes you prefer 6.


If you prefer, you can replace the pine nuts with almonds peeled, nights or other dried fruit. If, on the other hand, you don’t like the taste of basil, you can omit it and add some demandwith a fresher and more decisive taste.

Green bean pesto is also excellent for stuffing omelettes, torte e savory muffin.

If you are looking for new ideas for seasoning pasta and more, you can take a look at our proposals for recipes with pestoor try to make a tasty one zucchini pesto o one Sun-Dried Tomatoes “Pesto.


The green bean pesto can be preserved in the fridge per 2 days, in an airtight container or jar, covered with a layer of olive oil. Alternatively, you can also freeze it: it will last in freezer per about 2 months. If you make large quantities of pesto, you can choose i the most suitable methods of preserving pesto to your needs.

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