WHY THIS RECIPE WORKS: In this picnic-perfect green bean salad, the sweet, grassy flavors of the green beans and cilantro really shine through. For a creative variation on pesto sauce, we swapped the traditional basil for bright, herbal cilantro and traded the pine nuts for walnuts. Last but not least, a touch of lemon juice balanced out the richer flavors and helped to loosen the sauce to just the right dressing-like consistency. We blanched and shocked the beans to set their vibrant green color and ensure that they were evenly cooked. Be sure to set up the ice water bath before cooking the green beans, as plunging them in the cold water immediately after blanching retains their bright green color and ensures that they don’t overcook. Don’t worry about drying the beans before tossing them with the sauce; any water that clings to the beans will help to thin out the sauce. Serve this at room temperature.
Serves: 6 to 8
Total time: 35 minutes
INGREDIENTS:
- 2 pounds green beans, trimmed
- Salt and pepper
- ¼ cup walnuts
- 2 garlic cloves, unpeeled
- 2½ cups fresh cilantro leaves and stems, tough stem ends trimmed (about 2 bunches)
- ½ cup extra-virgin olive oil
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
INSTRUCTIONS:
- Bring 4 quarts water to boil in large pot over high heat. Fill large bowl halfway with ice and water. Add green beans and 1 tablespoon salt to boiling water and cook until crisp-tender, 2 to 4 minutes. Drain beans, then transfer immediately to ice water. Let beans cool completely, about 5 minutes, then drain again and return to now-empty bowl.
- Meanwhile, cook walnuts and garlic in dry 8-inch skillet over medium heat, stirring often, until toasted and fragrant, 5 to 7 minutes; transfer to bowl. Let garlic cool slightly, then peel and chop coarse.
- Process walnuts, garlic, cilantro, oil, lemon juice, scallion, ½ teaspoon salt, and ⅛ teaspoon pepper in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Season with salt and pepper to taste. Add cilantro sauce to green beans and toss to coat. Season
with salt and pepper to taste, and serve.
