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Parmesan Lemon Green BeansParmesan Lemon Green Beans

Parmesan Lemon Green Beans

Simple, sophisticated and unbelievably good, these green beans are a must-try dinner side. Whether you’re making them for a weekly meal or preparing them for Thanksgiving, you’ll never be disappointed with this recipe. It features salty Parmesan, crunchy pistachios and a delightful hint of lemon to take a simple vegetable to a whole new level. Trust us, you’ve never had green beans this good before!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Parmesan Lemon Green Beans
Parmesan Lemon Green Beans
Prep Time10 Minutes
Servings6
Cook Time10 Minutes
Ingredients
1 ½ cups kosher salt, plus more to taste
1 ½ lbs green beans, ends trimmed
Ice
1 garlic clove, grated
Zest of 1 lemon
½ cup freshly squeezed lemon juice
â…“ cup L&B Extra Virgin Olive Oil
1 ½ ounces grated Parmesan cheese (about ½ cup)
¾ cup roasted, salted pistachios, finely chopped
Freshly ground black pepper, to taste
Directions
  1. In a large pot, bring 4 quarts of water and 1 ½ cups of salt to a boil over high heat.
  2. Add the green beans and cook until just tender, 5 to 6 minutes. Meanwhile, fill a large bowl halfway with ice and cold water. 
  3. Using tongs, transfer the green beans to the ice bath to stop the cooking process. Once cool, remove from the water and pat dry.
  4. In a large bowl, whisk to combine the grated garlic, lemon zest and lemon juice. Slowly pour in the olive oil while whisking to emulsify. Stir in the Parmesan and pistachios. 
  5. Add the green beans and toss well to coat. Season with salt and black pepper.
  6. Serve cold. 
10 minutes
Prep Time
10 minutes
Cook Time
6
Servings

Directions

  1. In a large pot, bring 4 quarts of water and 1 ½ cups of salt to a boil over high heat.
  2. Add the green beans and cook until just tender, 5 to 6 minutes. Meanwhile, fill a large bowl halfway with ice and cold water. 
  3. Using tongs, transfer the green beans to the ice bath to stop the cooking process. Once cool, remove from the water and pat dry.
  4. In a large bowl, whisk to combine the grated garlic, lemon zest and lemon juice. Slowly pour in the olive oil while whisking to emulsify. Stir in the Parmesan and pistachios. 
  5. Add the green beans and toss well to coat. Season with salt and black pepper.
  6. Serve cold.