Holiday Green Beans with Pistachio Pesto

Pistachio Green Beans

Holiday Green Beans with Pistachio Pesto

This week officially kicks off holiday season on the blog, and I’ll be featuring a different pistachio-inspired, gluten-free, and diabetes-friendly recipe each day. Let’s start the week out with a healthy green bean side dish, sure to rival any traditional green bean casserole out there. Tis the season for wonderful food!


Holiday Green Beans with Pistachio Pesto 

Yield: 8 servings

//Ingredients:

  • 1 1/2 pounds (24 ounces) trimmed green beans, cut in 2 to 3 inch pieces, blanched*
  • 1 tablespoon grapeseed or olive oil
  • 1 cup chopped onion (red, yellow or white)
  • 4 slices turkey bacon, cooked, drained and crumbled
  • 2 roasted yellow or red Bell peppers, peeled, seeded and cut in matchsticks
  • 1/4 cup Pistachio Pesto (recipe below)

//Instructions:

Heat oil in large nonstick sauté pan.  Add onion and cook for 4 to 5 minutes or until softened and just beginning to brown. Add bacon and cook one minute longer.  Add beans and bell pepper and cook for 2 to 3 minutes or until beans are tender but still bright green.  Crumble the pesto over the beans and toss evenly to distribute.  Serve immediately.

Nutrition Analysis for one serving

  • Calories: 100
  • Calories from Fat: 50
  • Total Fat: 6g
  • Sat Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 5mg
  • Sodium: 85mg
  • Total Carbohydrate: 10g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 3g
  • Vitamin A: 15%
  • Vitamin C: 70%
  • Calcium: 6%
  • Iron: 6%

* I used 1 24 oz. pkg TJ’s frozen green beans FYI – thawed but not blanched


Pistachio Pesto

Pistachio Pesto

Pistachio Pesto

In addition to the Holiday Green Bean recipe, this pesto is fabulous on pasta or bruschetta too.

Yield:  ~ 2 cups or 32 tablespoons

//Ingredients

  • 1 1/2 cups roasted, unsalted pistachio kernels (6.5 ounces)
  • 1/2 cup grapeseed (or olive) oil
  • 1/2 cup roughly chopped fresh basil
  • 1 tablespoon chopped garlic
  • 1/4 cup warm water
  • 1/2 cup grated Parmesan or Romano cheese
  • 1 teaspoon smoked salt
  • 1/2 teaspoon ground black pepper.

//Instructions:

In the bowl of a food processor, chop the pistachios. Add the oil, basil, garlic and pulse til mixture is somewhat smooth but slightly chunky.  Transfer to a small mixing bowl.  Add cheese, salt, pepper and transfer to covered container.  Refrigerate.

Nutrition Analysis for 1 tablespoon Pistachio Pesto

  • Calories: 70
  • Calories from Fat: 60
  • Total Fat: 7g
  • Sat Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 90mg
  • Total Carbohydrate: 2g
  • Fiber: 1g
  • Sugar: 0g
  • Protein: 2g
  • Vitamin A: 0 %
  • Vitamin C: 0%
  • Calcium: 2%
  • Iron: 2%

© Cheryl Forberg 2016