Best 11 Green Beans With Balsamic Pesto Recipes

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Green beans, with their vibrant color and crisp texture, pair wonderfully with the rich, savory flavors of balsamic pesto. This versatile dish can be served as a side dish or a main course, and it's packed with nutrients. The balsamic vinegar adds a tangy sweetness, while the pesto provides a nutty, herbal flavor. Whether you're looking for a quick and easy weeknight meal or an elegant dish for a special occasion, green beans with balsamic pesto is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA, GREEN BEANS AND POTATOES WITH PESTO



Pasta, Green Beans and Potatoes With Pesto image

The most elegant pasta dish that Italian cooks have ever invented is astonishingly simple to make. Here, the magical green sauce is tossed with trenette (or any long pasta you can twirl around a fork), tender slices of potato and barely blanched green beans.

Provided by Nancy Harmon Jenkins

Categories     dinner, weeknight, pastas, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups packed tender young basil leaves
1/4 cup pine nuts
1 teaspoon salt
2 plump garlic cloves, peeled and crushed with flat blade of a knife
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano Reggiano cheese, or more to taste
Salt to taste
1/2 pound small potatoes, peeled and sliced about 1/4-inch thick
1/4 pound tender young green beans, cut into 1-inch lengths
1 pound trenette, or other long, thin pasta

Steps:

  • Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
  • Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
  • Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 304 milligrams, Sugar 2 grams

BALSAMIC GREEN BEANS



Balsamic Green Beans image

Roasted green beans tossed with balsamic vinegar gives you a tasty side dish ready in 35 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 5

2 1/2 lb fresh green beans, trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup balsamic vinegar

Steps:

  • Heat oven to 475°F. In large bowl, toss green beans with oil. Spread beans in ungreased 15x10x1-inch pan; sprinkle with salt and pepper.
  • Roast uncovered 15 to 18 minutes or until charred in appearance (do not stir).
  • Meanwhile, in 1-quart saucepan, cook vinegar over medium heat about 9 minutes or until syrupy and reduced to 3 tablespoons.
  • Toss hot beans with balsamic syrup. Serve immediately.

Nutrition Facts : Calories 61, Carbohydrate 8 g, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 244 mg

GREEN BEANS WITH BALSAMIC VINEGAR



Green Beans With Balsamic Vinegar image

This is a recipe I saved from Ediets. I have found that I prefer a little sea salt, fresh ground pepper and splenda mixed with the sauce, but the original recipe did not call for it. I hope you enjoy!

Provided by Bobtail

Categories     Vegetable

Time 20m

Yield 1 each, 2 serving(s)

Number Of Ingredients 4

2 1/2 cups fresh green beans
2 garlic cloves
5 teaspoons balsamic vinegar
2 1/2 teaspoons olive oil

Steps:

  • Rinse and snap beans.
  • Mince garlic.
  • Mix garlic, vinegar and olive oil and set aside.
  • Steam beans until tender but firm, approximately 10-15 minutues.
  • Toss with balsamic vinegar dressing.
  • Can be refrigerated and served cold.

Nutrition Facts : Calories 96.8, Fat 5.8, SaturatedFat 0.8, Sodium 8.9, Carbohydrate 10.8, Fiber 4.7, Sugar 2, Protein 2.7

GREEN BEANS WITH BALSAMIC PESTO



Green Beans With Balsamic Pesto image

Recipe comes from Lynn Rosetto Kasper's cookbook The Splendid Table. It's amazing how a little balsamic can invigorate basil pesto! I've changed the order for the pesto, hopefully this will solve the problem other reviewers have experienced.

Provided by Galley Wench

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups firmly packed fresh basil leaves
3/4 cup freshly grated parmigiano-reggiano cheese
1 large garlic clove, crushed
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil
1 1/2 lbs green beans, trimmed and cut into 1 inch long pices. (or a combination of green beans and diced potatoes)
4 tablespoons balsamic vinegar
1/2 teaspoon dark brown sugar

Steps:

  • Making the Pesto:.
  • Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
  • Add the olive oil, and garlic and blend until almost smooth.
  • Season with salt and pepper and set aside.
  • Cooking the Beans:.
  • Pour about 2 inches of water into a 6 quart pot.
  • Place a collapsible steamer in the pot, cover, and bring to a full boil.
  • Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
  • Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
  • Remove the beans to a shallow serving bowl.
  • Add the pesto to the beans, stirring in the vinegar/sugar mixture.
  • Toss to thoroughly coat the beans.
  • Taste for seasoning and serve hot or at room temperature.
  • Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.

BALSAMIC GREEN BEANS



Balsamic Green Beans image

Make and share this Balsamic Green Beans recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

5 teaspoons balsamic vinegar
1/2 teaspoon sugar
2 tablespoons olive oil
3/4 lb green beans
1 shallot, sliced
2 garlic cloves, smashed
salt, pepper
1/4 cup water, more if needed
1 tablespoon butter, cut in 4 pieces
1/4 cup toasted sliced almonds

Steps:

  • Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
  • Heat a skillet on high heat, add oil.
  • Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
  • Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
  • Stir in remaining balsamic, add butter and almonds, swirling pan to blend.

Nutrition Facts : Calories 176.5, Fat 14.3, SaturatedFat 3.1, Cholesterol 7.6, Sodium 33.7, Carbohydrate 10.8, Fiber 3.3, Sugar 4.7, Protein 3.7

GREEN BEANS WITH PECAN PESTO



Green Beans with Pecan Pesto image

Categories     Vegetable     Side     Fourth of July     Picnic     Vegetarian     Pecan     Green Bean     Summer     Vegan     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 6

1/2 cup pecans, toasted and chopped
1/2 cup fresh flat-leaf parsley
1/2 cup fresh cilantro
1 large garlic clove, chopped
1/2 cup extra-virgin olive oil
4 lb haricots verts or other thin green beans, trimmed

Steps:

  • Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
  • Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
  • Toss beans with half of pesto, or to taste.

GREEN BEAN PESTO



Green Bean Pesto image

Categories     Bean     Kosher

Yield makes about 1 cup

Number Of Ingredients 6

1/4 pound green beans
1 teaspoon roughly chopped garlic (about 1 to 2 cloves)
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup neutral-flavored cooking oil, such as canola or soybean
1/3 cup roasted pumpkin seeds

Steps:

  • Blanch the green beans in boiling salted water for 1 1/2 minutes. Remove them to an ice bath and then drain them in a colander.
  • Transfer the beans to the bowl of a food processor and add the garlic, salt, and pepper. Puree for 30 seconds and add half the oil while the motor is running. Add the pumpkin seeds and the remaining oil and process for 10 to 15 seconds, until smooth.
  • Make Ahead
  • The pesto can be refrigerated in an airtight container for up to 5 days.

PESTO GREEN BEANS



Pesto Green Beans image

I'm always looking for simple vegetable side dishes for my picky kids. They love this one, and it's quick and really simple. If I know I'm going to be pressed for time, I'll trim the ends of the green beans the night before. Use your favorite jarred pesto. Adapted from Southern Living Ultimate Quick and Easy.

Provided by WellsBells

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh green beans, trimmed and rinsed
1/4 cup butter or 1/4 cup margarine
2 garlic cloves, pressed
1 teaspoon pesto sauce
1/2 teaspoon salt

Steps:

  • Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender.
  • Melt butter in a large skillet over medium-low heat.
  • Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated.
  • Toss butter mixture with beans in a bowl.
  • Serve immediately.

PESTO POTATO SALAD WITH GREEN BEANS



Pesto Potato Salad with Green Beans image

Categories     Salad     Bean     Herb     Onion     Potato     Side     Vegetarian     Quick & Easy     Graduation     Summer     Vegan     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 5

4 pounds 1-inch-diameter Dutch yellow potatoes, halved lengthwise
1 pound green beans, trimmed, cut into 1-inch pieces
1 cup purchased pesto
1/4 cup chopped green onions
4 tablespoons white balsamic vinegar

Steps:

  • Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

BLISTERED GREEN BEANS WITH TOMATO-ALMOND PESTO



Blistered Green Beans With Tomato-Almond Pesto image

This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.

Provided by Chris Morocco

Categories     Bon Appétit     Green Bean     Side     Healthy     Kid-Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 10

2 pints cherry tomatoes
1/4 cup unsalted, roasted almonds
1 garlic clove, grated
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
1 teaspoon paprika
Pinch of cayenne pepper
Kosher salt, freshly ground pepper
3 teaspoons vegetable oil
2 pounds haricots verts or green beans, trimmed

Steps:

  • Preheat oven to 450°F. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15-20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.
  • Heat 1 1/2 tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7-9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.
  • Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.
  • Do ahead
  • Dish can be made 3 hours ahead. Store tightly wrapped at room temperature. Toss and adjust seasoning just before serving.

BALSAMIC GREEN BEANS



Balsamic Green Beans image

This is a quick and easy way to spruce up green beans. And they disappear fast. My family devours these. I created this when I was looking for something different to do with green beans in a hurry. A nice side for company too!

Provided by Alskann

Categories     Vegetable

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb green beans (I use frozen petite green beans)
1/4 cup balsamic vinegar (or to taste)
1/4 cup parmesan cheese, shredded
1 tablespoon butter

Steps:

  • Place green beans in microwave safe dish with the butter. Cover and cook on high for five minutes.
  • Add vinegar and parmesan cheese. Cook on high five more minutes (covered).
  • Stir to make sure the beans are well coated with the vinegar mixture.
  • Serve and enjoy!
  • These would work well with fresh green beans too. You would just need to adjust the cooking time.
  • Ingredient amounts can be adjusted to suit your taste. I will sometimes increase the parmesan cheese and use 2 tablespoons of butter.

Nutrition Facts : Calories 87.7, Fat 4.8, SaturatedFat 2.9, Cholesterol 13.1, Sodium 122.8, Carbohydrate 8.4, Fiber 3.9, Sugar 1.6, Protein 4.5

Tips:

  • Choose fresh, tender green beans: Look for beans that are bright green and snap easily when you bend them.
  • Trim the beans before cooking: Remove the tough ends of the beans.
  • Cook the beans until they are tender-crisp: Overcooking will make them mushy.
  • Make the pesto ahead of time: Pesto can be made up to 2 days in advance and stored in the refrigerator.
  • Use a good quality balsamic vinegar: A good balsamic vinegar will have a rich, complex flavor.
  • Serve the green beans warm or at room temperature: They can be served as a side dish or as a main course.

Conclusion:

Green beans with balsamic pesto is a delicious and easy-to-make dish that is perfect for any occasion. The bright flavors of the pesto and the balsamic vinegar complement the green beans perfectly. This dish is sure to be a hit with your family and friends.

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