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Fresh Green Beans with Dill Pesto


Source: Create Your Plate Cookbook
Serving Size: 4


34 cup scallions — chopped

3 tablespoons fresh parsley — chopped

4 tablespoons fresh dill weed — chopped

3 tablespoons cidar vinegar

14 walnuts — coarsely chopped

12 cup olive oil — up to 34 C. as needed

Salt and pepper — to taste

1 12 pounds fresh green beans — trimmed and cleaned

Dill weed sprigs — for garnish


In a food processor combine scallions, parsley, dill, vinegar, walnuts and 12 cup oil. Process until mixture is smooth, adding more oil as needed. Pesto should be smooth but with a slight coarse texture. Season with salt and pepper and set aside (pesto can be frozen).

Drop green beans into a large pot filled with boiling water. Cook until bright green and crisp tender, 5 – 6 minutes. Drain and immediately plunge into ice water to stop the cooking process.

Drain beans and pour just enough dill pesto on to coat them (you may have leftover pesto). Toss gently. Chill for several hours or overnight.

To serve: allow sitting on counter for 30 minutes prior to serving. Taste and adjust seasoning-add more pesto if needed. Pour onto serving platter and garnish with dill sprigs.

Nutritional information per serving:
295 Calories 31g Fat (92.8% calories from fat) 2g Protein 3g Carbohydrate 1g Dietary Fiber 0mg Cholesterol 5mg Sodium Exchanges: 0 Grain (Starch); 0 Lean Meat; 12 Vegetable; 6 Fat; 0 Other Carbohydrates

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