For 4 servings

Prep and cook time: 15 min

Difficulty: Easy

Cannot be frozen


60 g | 2 oz | 1/2 cup whole almonds

50 g | 1 3/4 oz | 1 1/2 cups basil, leaves only, chopped

3 cloves garlic, chopped

80 ml | 3 fl oz | 1/3 cup extra-virgin olive oil

2 tbsp lemon juice, plus extra if needed

500 g | 18 oz | 4 cups green beans, trimmed

sea salt

freshly ground black pepper


1 Combine the basil leaves, almonds, garlic, olive oil, lemon juice, and some salt and pepper in a food processor.

2 Blend on high until you have a paste. Adjust seasoning to taste with more salt, pepper, or lemon juice.

3 Cook the beans in a large saucepan of salted, boiling water until tender to the bite, about 3 minutes.

4 Drain well and toss immediately with the pesto. Season with salt and pepper before serving.