Green Bean Salad with Cilantro Sauce
A bright, nutty take on pesto featuring blanched green beans and fresh cilantro
Why This Recipe Works
Swapping traditional basil for cilantro creates a vibrant, grassy sauce that pairs perfectly with crisp-tender beans. Toasting the walnuts and garlic briefly adds a layer of savory depth to the dressing.
Instructions
Toast the walnuts and unpeeled garlic in a small skillet over medium heat until the nuts are fragrant and the garlic skins are browned in spots, about 5 to 7 minutes.
Cool the garlic slightly, then peel and discard the skins.
Process the toasted walnuts, peeled garlic, cilantro, olive oil, lemon juice, scallion, salt, and pepper in a food processor until the mixture is smooth.
Bring a large pot of salted water to a boil. Add the green beans and cook until they are vibrant and tender-crisp, 3 to 5 minutes.
Drain the beans and plunge them immediately into a large bowl of ice water to stop the cooking process and lock in the green color.
Drain the beans again and toss them with the cilantro sauce in a large bowl. Don't worry about drying the beans perfectly; any residual water helps thin the sauce so it coats the beans evenly.
Serve immediately while the flavors are bright and the beans are crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days; colors may dull over time.
What substitutions can I make?
- olive oil: standard olive oil preferred over extra-virgin for a milder flavor
