How to make it

  • 1. Toast the walnuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel and chop.
  • 2. Process the walnuts, garlic, cilantro, oil, lemon juice, scallion, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a food processor, stopping to scrape down the sides of the bowl as needed, until smooth, about 1 minute. Add more salt and pepper to taste. (The sauce can be refrigerated in an airtight container for up to 2 days.)
  • 3. Bring 3 quarts of water to a boil in a large saucepan or Dutch oven over high heat. Meanwhile, fill a large bowl with ice water; set aside. Add 1 tablespoon salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the beans, transfer to the ice water, and let sit until chilled, about 2 minutes.
  • 4. Drain the beans well, transfer to a serving bowl, and toss with the cilantro sauce. Season with salt and pepper to taste and serve. (The dressed beans can be refrigerated for up to 4 hours.)

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